Ingredients

• 1 pound red potatoes, washed and chopped into 1-inch cubes
• 2 parsnips or turnips, peeled and chopped into 1-inch pieces
• 1 large red beet, peeled and chopped into 1/2-inch cubes
• 1 large sweet potato, peeled and chopped into 1-inch cubes (about 1 1/2 pounds)
• 2 red onions, peeled and quartered
• 1/4 cup olive oil
• 1 tablespoon mixed fresh herbs (rosemary, thyme, oregano) or 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, minced

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Instructions

1. Preheat the oven to 350 degrees F.
2. In a large bowl, combine the red potatoes, parsnips, beets and sweet potatoes. Separate the red onion quarters into pieces and add them to the bowl.
3. In a small bowl, stir together the olive oil, mixed herbs, salt, pepper and garlic. Toss with the vegetables until they are coated. Spread evenly in a large roasting pan.
4. Roast until the vegetables are cooked through and browned, 35 to 40 minutes, stirring every 15 minutes.