Roasted Root Vegetables

roasted root vegetables1 squash (delicata, acorn, kabocha, butternut, or other)
deseeded and chopped into 2-3 inch pieces
2-3 red or yukon gold potatoes
2-3 carrots, cut on thick diagonals
1-2 parsnips, cut on thick diagonal
1-2 turnips or rutabaga
1 red onion, peeled and cut into eighths
1 tablespoon olive oil
1 teaspoon dried rosemary
sea salt
black pepper

Preheat oven to 375.  Combine all ingredients in a bowl and coat with olive oil, rosemary and sea salt.  Place into a baking pan, cover w/foil and bake 30 minutes.  Uncover and continue cooking 25-30 minutes or until all vegetables are soft.  These are a suggestion of root vegetables. Any others can be combined or substituted in.

Serves 4.