Roasted Root Vegetables

When I think of fall, I can't help but think of orange food. The abundance that is palpable this time of year is so comforting. But comfort food doesn't have to make your waistline enormous.

This is a simple and wonderful dish. It can be a side dish or serve with a fresh green salad. It is satisfying enough to call dinner.

Wash, peel and cut into uniform pieces any or all of the following:

Beets

Sweet potatoes

Sweet onions

Turnips

Carrots

or any other root vegetable you have on hand

toss with oil (olive, grapseed, sesame, etc)

Sprinkle with salt and pepper

To prepare roasted garlic, cut the top off a whole bulb of garlic exposing each toe. drizzle oil into bulb and place on roasting sheet with root veggies.

Bake on baking sheets at 375 until tender about 50 minutes depending on the size of the pieces.