Oven-Roasted Winter Vegetables

A simple and delicious way to prepare and serve up winter vegetables. This is a suggested combination of winter vegetables, but any mix that you choose will work out just as nicely.

Oven-Roasted Winter Vegetables

1 lb. parsnips
1 lb. potatoes
1/2 lb. carrots
1/2 lb. sweet potatoes
8 medium onions

Wash and cut the vegetables into chunks at least 1 1/2 inches large and put in a large bowl for mixing. The vegetables may be prepared a day or two in advance and put in the refrigerator.

In a separate bowl, mix together 6 tablespoons of olive oil, 3 or 4 large cloves of garlic, crushed, 2 tablespoons of fresh chopped herbs like rosemary, thyme, oregano or parsley, and freshly milled salt and pepper to taste.

Pre-heat the oven to 425° and set the rack on a high shelf. Pour the oil mixture over the vegetables and toss by hand. Spread the vegetables out on a baking tray and cook in the pre-heated oven for 30-40 minutes, until they're turning good and brown around the edges. Serve up right away, because they're delicious when hot.

Adapted from Delia Smith's, "Delia's Vegetarian Collection".