Ingredients

• 1 onion, peeled and cut into wedges
• 2 parsnips, peeled
• 2 carrots, peeled
• 1 yukon gold or red potato, scrubbed
• 1 sweet potato, peeled
• 1 butternut squash or turnip, peeled
• 5 cloves garlic, crushed
• 1/3 cup olive oil

Directions

1. salt & fresh ground pepper to taste

2. Preheat oven to 350ºF.

3. Cut parsnips and carrots on the diagonal into 1/4 inch slices. Cut potato and sweet potato into 1/4 inch slices. Cut squash or turnip into 1/2 inch slices.

4. Place all vegetables and garlic in a large roasting pan. Add olive oil. Season with salt and pepper. Toss well. Cover with a lid or foil.

5. Bake 30-40 minutes. Uncover and bake, stirring occasionally, for an other 30 to 40 minutes or until vegetables are tender, golden brown and still slightly crispy.

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