Monument Cafe Roasted Root Vegetables

• 1 pound red potatoes, washed and chopped into 1-inch cubes
• 2 parsnips or turnips, peeled and chopped into 1-inch pieces
• 1 large red beet, peeled and chopped into 1/2-inch cubes
• 1 large sweet potato, peeled and chopped into 1-inch cubes (about 1 1/2 pounds)
• 2 red onions, peeled and quartered
• 1/4 cup olive oil
• 1 tablespoon mixed fresh herbs (rosemary, thyme, oregano) or 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, minced

1. Preheat the oven to 350 degrees F.
2. In a large bowl, combine the red potatoes, parsnips, beets and sweet potatoes.
3. Separate the red onion quarters into pieces and add them to the bowl.
4. In a small bowl, stir together the olive oil, mixed herbs, salt, pepper and garlic.
5. Toss with the vegetables until they are coated.
6. Spread evenly in a large roasting pan.
7. Roast until the vegetables are cooked through and browned, 35 to 40 minutes, stirring every 15 minutes.
8. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
9. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

red potatoes, red beet, sweet potato, red onions, olive oil, herbs, salt, ground black pepper, garlic

Taken from www.foodnetwork.com/recipes/monument-cafe-roasted-root-vegetables-recipe.html (may not work)