Roasted vegetables

Mix and Match Roasted Vegetables

This is a great, healthy way to prepare vegetables, and your kitchen will smell heavenly!

Vegetables to mix and match: 

Carrots (not baby carrots), peeled and cut into long slices 
Potatoes - peeled and cut into large cubes
Turnip - peeled and cut into large cubes
Acorn squash, peeled and cut into large cubes
Sweet potato - peeled and cut into large cubes 
a couple of handfuls fresh green beans
a handful of Brussels sprouts, cut in half
an onion, cut into large chunks
a few whole cloves of garlic, peeled
salt and pepper 

1. Preheat the oven to 400 F while you prep the veggies. 
2. Line the biggest pan you have with foil, and drizzle it with olive oil.  You can use a large rimmed cookie sheet.  You want a surface big enough to be able to spread out the veggies in one layer, or almost one layer. 
3. Add the veggies to the pan, sprinkle generously with salt and pepper, and toss to coat, adding more olive oil if needed.
4. Roast, stirring 2-3 times, 30-45 minutes, until the potatoes and carrots are tender.  As you stir the veggies, the onions will break up. 
5. Serve hot.

Note:  Over time, you will learn by instinct how big/small to cut the vegetables so that they end up being done at the same time.