Roasted Root Vegetables

SERVES: 4

INGREDIENTS:

• 2 parsnips
• 2 carrots
• Half a rutabaga
• 3 small potatoes
• Half a yam
• ¼ to ⅓ cup (60-80mL) olive oil, as needed
• Seasoning of your choice (salt, pepper, red pepper flakes, cumin, garlic powder, etc.)

STEPS:

1. Heat the oven to 395F (200C).
2. Chop up the vegetables into small even chunks, removing any unwanted peels and ends.
3. Combine the olive oil and seasoning in a large bowl, and add all the vegetables. Toss to fully coat them, ensuring an even distribution of oil and seasoning.
4. Transfer the vegetables to a baking dish and cook for 35 minutes, or more if needed. The larger the chunks, the more time needed.
5. Serve and enjoy!