Holiday Roasted Root Vegetables

• 3 medium carrots peeled and chopped into 2-inch pieces
• 3 medium parsnips peeled and chopped into 2-inch pieces
• 1 large beets peeled and chopped into 2-inch chunk
• 1 large sweet potatoes, or yams peeled and chopped into 2-inch chunk
• 2 large yellow onion cut into four parts each
• 2 medium sweet red bell peppers cored and cut into 2-inch pieces
• 1/2 large butternut squash peeled and cut into 2-inch chunk
• 1 x salt to taste
• 1 x black pepper to taste
• 1 x olive oil as needed

1. Preheat oven to 350F.
2. Put the prepared root vegetables into a large bowl.
3. Toss with salt, black pepper and olive oil.
4. Place a large baking sheet or baking dish, spread the vegetable mixture on the baking sheet evenly.
5. Bake vegetables about 1 hour, every 20 minutes stir once to make sure the vegetable are roasted evenly.
6. After about 1 hour, use a folk to test if the vegetables are tender, if not, go on baking until vegetable are tender.
7. Serve warm.

carrots, beets, sweet potatoes, yellow onion, sweet red bell peppers, butternut squash, salt, black pepper, olive oil

Taken from recipeland.com/recipe/v/holiday-roasted-root-vegetables-49951 (may not work)