Beets, carrots, potatoes and purple onions roasted with rosemary

 
An incredible side dish, roasted root veggies are nutrient-rich yet easy to prepare.  Try this recipe as is, or substitute with veggies of your choice. Root veggies will stand the roasting process best.

INGREDIENTS
1 small butternut squash
2 large parsnips
2 large carrots
1 large beet
2 small onions
2 tbsp extra virgin olive oil
1 tsp sea salt
½ tsp black pepper
rosemary, thyme, basil, or oregano, to taste

DIRECTIONS
Preheat oven to 425 degrees.
Prepare the vegetables by washing, peeling, and chopping.  Chopping should be rough, making sure the veggies remain in fairly large chunks.
In a large bowl, mix the veggies with olive oil, salt, pepper, and herbs.
Spread evenly on a parchment-lined baking pan.
Roast for 1 hour, or until the vegetables are soft and crisp.

Enjoy!