This is an easy and tasty way to include fall veggies in your diet. The recipe is very forgiving and you can include any combination of the following:
beet
parsnips
sweet potato
carrots
potato (small red potatoes work well)
onion
Heat oven to 400. Peel veggies and chop into 1 inch chunks. In a bowl, toss with 2 T olive oil, 1 tsp salt, and 1/4 tsp black pepper. I also like to add a clove or two of minced garlic. Melt 2T butter in a jelly roll pan (like a cookie sheet with sides that come up just a bit) in the oven for about 5 minutes. Add vegetables, spread them out and roast for 30 minutes. Increase oven temperature to 450, stir, and roast 15 minutes more.
Delicious! I made this the other day using 2 medium parsnips, 1 sweet potato, a small box of red potatoes, and an onion. Ross vetoed the beet. ;)
It works for me.
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