ROASTED ROOT VEGETABLES

When the winter whether comes I crave the warmth and grounding of root vegetables.  You can use any combination of root vegetables and fresh herbs, here is one of my favorites.

2 carrots, peeled + cubed
2 parsnips, peeled + cubed
1 yellow beet, peeled + cubed
1 red beet, peeled + cubed
1 celery root, peeled + cubed
2 red potatoes, cubed
1 sweet potato, cubed
3 cloves garlic, minced
2 tbsp fresh rosemary
1 tsp salt
1 tsp pepper
1/4 c olive oil

1. In a small bowl whisk together the rosemary, salt, pepper, garlic and olive oil.
2. In a large bowl toss all of the ingredients, coating the vegetables well with oil + herbs.
3. Place the vegetables in a large pyrex baking dish in a preheated oven at 400 degrees.  Stir the vegetables every 20 minutes to ensure for evening cooking and to avoid them sticking to the pan.  Cook for one hour or until all vegetables are tender.