Root vegetables are at their seasonal height during winter months. They add a variety of color to the plate, and carry a lot of nutrients our bodies need. By roasting them, their flavor is brought out and they can be enjoyed along side any main dish.
2 Beets, sliced
1 Red onion, sliced
4 Carrots, peeled and chopped
3 Small potatoes, sliced
2 Rutabaga, sliced
2 Turnips, sliced
3 tbsp butter, melted
Preheat oven to 450F.
In a large bowl, mix together all of the prepared vegetables.
Pour melted butter over vegetables and stir to coat all vegetables with the butter.
Spread vegetables in a single layer on a baking sheet. Place in oven and roast vegetables, stirring occasionally, for 35-40 minutes, or until they are slightly browned and softened.