Roasted Root Vegetables

• 4 medium-sized root vegetables (choose a variety from potatoes, turnips, beets, or rutabagas)
• 2 chopped carrots
• 1 medium chopped onion
• 1/4 cup vegetable oil. Season with salt and pepper, or your favorite spices

Preheat oven to 350˚ F. Cut vegetables into large, same sized chunks. Place vegetables in a medium bowl and pour oil on top. Add salt and pepper or seasoning and mix well. Spread an even layer on a baking sheet. Bake for about 1 hour or until tender. Serve warm or cold.