Roasted Root Vegetables

I love this recipe because of its ease and the way the aroma fills the house when cooking.  There are many variations to the root vegetables as well.  Use your imagination with your combinations.  Either way the result is delicious.

Parsnips – about 3 large, pared and chopped into rings

Sweet potato –  2 scrubbed and chopped into cubes

Turnips – 2 medium, peeled and chopped into cubes

1 large onion peeled and sliced into large wedges

1/2 tbsp chopped garlic

1/2 tbsp herbs de provence

2 springs fresh rosemary

1/4 cup olive oil

sea salt and fresh ground black pepper

Mix all ingredients together so that vegetables are well coated.  Add more olive oil if needed.

Roast at 350F, check on the vegetables as they bake tossing them every 15 minutes or so until desired doneness, approx. 45 minutes to an hour.