Roasted ROOTS

Roasted root vegetables is the tastiest and quickest way to eat healthy.  I find that I use whatever root vegetable I have in the fridge and the more the merrier.  So, grab carrots, radishes, parsnips, beets, cabbages, brussels sprouts, clean them up and toss them onto a pan. 

Serves 4-5 as a side dish

2- pounds roots vegetables, carrots, beets, radishes, parsnip, etc., trimmed

2-3 tablespoons olive oil

Salt and pepper to taste

Preheat the oven to 425 degrees.  Clean you root vegetables well if you are not peeling them.  Cut into ½ inch pieces.  Spread onto a baking sheet.  Coat with olive oil, and sprinkle salt and pepper.  Toss to coat evenly.  Put in the oven for 25-30 minutes.