Roasted Root Vegetables

This recipe is super easy and combines some great winter vegetables. Substitute any veggies for others!

Olive oil
2-3 Tablespoons chopped fresh herbs (or less of dried herbs)
1-2 sweet potatoes or storage potatoes
1-2 rutabagas
1 purple-top storage turnip
2 carrots
1-2 parsnips
1 onion
garlic cloves
salt and pepper to taste

Preheat the oven to 425 F and chop your vegetables into 1-inch or so chunks. Leave garlic peeled and just crush it with the side of a knife. Toss with olive oil and herbs and spread it all on a baking sheet with edges or casserole dish. Bake until tender and slightly browned, stirring once or twice, about 40 minutes.