BAKED ROOT VEGETABLES
By Rivka Bowlin
3 red potatoes, diced
2 sweet potatoes, diced
1 turnip, diced
1 rutabaga, diced
2 carrots, cut into medallions
1 large parsnip, cut into medallions
1/4 c oil
fresh rosemary to taste
salt and pepper
The best approach is to use a food processor to cut and prepare the vegetables or one can toss all the ingredients together in a container with lid. Spread it into a baking dish, cover with foil and bake at 400F degrees for 40-50 minutes. Remove foil and continue to bake 10-20 minutes more until slightly browned around the edges.
Serve warm or at room temperature.