Roasted Root Vegetables

• 2 potatoes, cut into large chunks
• 2 carrots, cut thick
• 2 parsnips, cut thick
• 2 beets, cut into chunks
• 1 large onion, cut into wedges
• 1 (4 ounce) package mushrooms, cut into large pieces
• 1 (12 ounce) can sauerkraut (2 if you like it soupy)
• 1 teaspoon fennel seed
• 1 teaspoon caraway seed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons oil

1. Preheat oven to 400.
2. Cut the beets to the desired size and microwave a few minutes to soften slightly.
3. Cut all the remaining vegetables to the desired size and place in an oiled 9x13 baking dish.
4. Add the beets.
5. Add any sausage.
6. Toss to coat with oil.
7. Pour on the sauerkraut, fennel, caraway, salt and pepper and mix slightly so the vegetables are exposed.
8. Bake in 400 degree oven uncovered for about 40 minutes or until the vegetables are easy to cut with a fork. If done right, the potatoes should have a roasted outer layer and most of the liquid from the sauerkraut has evaporated, it's good eating regardless.

potatoes, carrots, parsnips, beets, onion, mushrooms, sauerkraut, fennel seed, caraway seed, salt, pepper, oil

Taken from www.food.com/recipe/roasted-root-vegetables-446183 (may not work)