Roasted Root Veggies

Prep and cook time:  45 minutes       Serves 4-6

1     sweet potato
2     parsnips
1     yam
2     turnips or 1 large rutabaga
1     daikon radish (or substitute/add in a favorite, like squash)
avocado oil
salt and pepper
herbs: rosemary, thyme, and/or sage (fresh if possible)

Preheat oven to 375 degrees. Wash all vegetables and chop into large bite-sized pieces. Place in a large baking dish with sides. Drizzle with oil; mix well to coat each vegetable. Sprinkle with salt, pepper, and herbs. Bake uncovered for 25-35 minutes, or until vegetables are tender and golden brown, checking every 10 minutes to stir and to make sure veggies are not sticking.

Note: Any combination of vegetables will work. Also, roasting only one kind of vegetable makes a nice side dish.

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