Thanksgiving Roasted Root Veggies

• 1 head garlic, separated into cloves and peeled
• 1-2 pounds root vegetables, peeled and cut in 1 inch pieces (potatoes, carrots, parsnips, turnips, rutabagas, beets, sweet potatoes)
• 1 medium onion, peeled, in 1/4-inch wedges
• 2 Tbl olive oil
• 1-2 Tbl smoked Spanish paprika or mild red chile powder
• salt and pepper

1. Heat oven to 400.
2. Put vegetables (except garlic) in a bowl.
3. Toss with oil and sprinkle with salt, pepper, and paprika or chile.
4. Spread veggies in a roasting pan.
5. (Do not crowd the pieces; use 2 pans if necessary.)
6. Roast, stirring every 15 minutes until tender and evenly browned, 45-50 minutes.
7. Add garlic cloves during last 20 minutes.
8. Taste and adjust seasonings.

garlic, root vegetables, onion, tbl olive oil, paprika, salt

Taken from cooking.nytimes.com/recipes/1015103 (may not work)