Roasted and Spiced Root Vegetables

• 3 tablespoons olive oil or other vegetable oil
• 4 cloves garlic or to taste, minced
• 2 teaspoons paprika
• 2 teaspoons cumin ground, or to taste
• 3/4 teaspoon salt or to taste
• 1 medium russet potatoes peeled and cut into 1-inch chunks
• 1 medium sweet potatoes, or yams peeled and cut into 1-inch chunks
• 1 medium turnip peeled and cut into 1-inch chunks
• 1 medium rutabaga (swede) peeled and cut into 1-inch chunks
• 2 medium carrots cut into 1/2-inch slices, or 1 large one
• 9 ounces butternut squash peeled and seeded, cut into 1-inch chunks

1. Preheat oven to 425F.
2. Add oil, garlic, paprika, cumin and salt in a food processor, process until smooth.
3. Arrange potato, sweet potato, turnip, rutabaga, carrots and squash in a roasting pan large enough to accommodate the pieces in a single layer.
4. Toss with the spiced oil mixture until evenly coated.
5. Roast the vegetables, stirring two or three times until tender, about 50 minutes.
6. Serve warm with any main course.

olive oil, garlic, paprika, cumin ground, salt, russet potatoes, sweet potatoes, carrots, butternut

Taken from recipeland.com/recipe/v/roasted-spiced-root-vegetables-51562 (may not work)