Monument Cafe Roasted Root Vegetables

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

Method