|3||medium||carrots||peeled and chopped into 2-inch pieces|
|3||medium||parsnips||peeled and chopped into 2-inch pieces*|
|1||large||beet||peeled and chopped into 2-inch chunk*|
|1||large||sweet potatoes, or yams||peeled and chopped into 2-inch chunk|
|2||large||onion, yellow||cut into four parts each*|
|2||medium||sweet red bell pepper||cored and cut into 2-inch pieces|
|1/2||large||butternut squash||peeled and cut into 2-inch chunk*|
|1||x||black pepper||to taste*|
|1||x||olive oil||as needed*|
Preheat oven to 350°F.
Put the prepared root vegetables into a large bowl.
Toss with salt, black pepper and olive oil.
Bake vegetables about 1 hour, every 20 minutes stir once to make sure the vegetable are roasted evenly.
After about 1 hour, use a folk to test if the vegetables are tender, if not, go on baking until vegetable are tender.
First published: 2009-10-22 last updated: 2014-09-17
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