Roasted Root Vegetables

I absolutely love root vegetables. They are so hearty and tasty and go well with pretty much anything. If you find that your knife and/or arm muscles are just not up to par, microwave them for a few minutes to make them easier to chop. And if you prefer these as a mash, just add some cream and butter and blend them all together.

Roasted Root Vegetables (serves 4-6)

1 medium rutabaga
1 large parsnip
1 medium sweet potato
1/4 red onion, coarsely chopped
Canola oil
Seasons, as desired (I just use salt and pepper)

Preheat the oven to 425 F. Wash the vegetables with baking soda and chop into bite-sized pieces. Or, slice lengthwise (as thick as they can be to still fit in the chute of the food processor) and use the thick slice setting on the food processor.

Put the vegetables (except for the onion) in a large roasting pan. Drizzle liberally with oil and season as desired and mix it all together with your hands. Bake for 45-60 minutes, stirring occasionally, until the vegetables are fork-tender. In the last 10-15 minutes of cooking add in the onion.