Roasted Root Vegetables

There is nothing like the flavors of roasted root vegetables in the fall/winter.  Be creative and use what ever root vegetables you enjoy.  Try roasting beets, butternut squash and pearl onions.  Add dried cranberries while roasting to add a touch of sweetness.

Ingredients:

• 1 Container of Brussels sprouts- trimmed and cleaned
• 5 peeled whole carrots
• 3 peeled whole turnips
• 2 medium potatoes
• 1/4 C extra virgin olive oil
• 2 TBSP of Italian seasoning
• salt and pepper

Directions:
Cut Brussels sprouts in half, cut carrots and turnips into 4''x1'' sticks and potatoes into 2''x2'' chunks.
Mix all vegetables with olive oil and seasoning until fully coated.  Roast in 400 degree oven, stirring occasionally to prevent sticking, for 25-30 minutes.