Roasted Root Vegetables

• 1 large onion, halved and cut into 1/2 inch thick wedges
• 1 large sweet potato, peeled, halved, and cut into wedges
• 2 carrots, peeled and cut into 1-inch chunks
• 1 medium celery root, peeled and cut into 1-inch chunks
• 1 turnip, peeled and cut into bite-size chunks
• 2 tablespoons olive oil
• salt & fresh ground pepper
• 1 teaspoon chopped garlic

1. Preheat oven to 400 degrees.
2. On a rimmed baking sheet, toss together onions, sweet potato, carrots, celery root, and turnip.
3. Add oil and toss to coat.
4. Season liberally with salt and pepper.
5. Spread out in a single layer.
6. Roast in preheated oven for 30 minutes.
7. Add garlic, and continue roasting until the edges of most of the vetables have browned and they are uniformly tender but not mushy (about 5 more minutes).
8. Serve immediatedly or cool and refrigerate in a tightly closed container for up to 1 week.
9. Makes 6 servings.

onion, sweet potato, carrots, celery root, chunks, olive oil, salt, garlic

Taken from www.food.com/recipe/roasted-root-vegetables-348315 (may not work)