Roasted Root Vegetables

• 4 small turnips, peeled, halved, sliced
• 4 medium parsnips, peeled, sliced
• 2 large rutabagas, peeled, quartered, sliced
• 2 yams (red-skinned sweet potatoes), peeled, sliced
• 1 large acorn squash, peeled quartered, seeded cut into 1/3-inch-thick slices
• 1/2 cup olive oil

1. Preheat oven to 425F.
2. Combine all vegetables in large bowl.
3. Add oil; toss to coat thoroughly.
4. Season with salt and pepper.
5. (Can be prepared 2 hours ahead.
6. Cover and let stand at room temperature.)
7. Arrange vegetables on 2 heavy large baking sheets.
8. Roast vegetables until tender and beginning to turn golden brown, stirring occasionally, about 50 minutes.
9. Transfer to large bowl and serve.

parsnips, rutabagas, yams, acorn squash, olive oil

Taken from www.epicurious.com/recipes/food/views/roasted-root-vegetables-954 (may not work)