Roasted Root Vegetables (with nutritution) Root vegetables are some of the most overlooked and under-appreciated veggies (aside from potatoes and carrots). These tasty treats are available even during winter when other vegetables are hard to find. In addition, they are very reasonably priced. Ingredients 2 pounds root vegetables peeled and cut into 1-inch pieces (My personal favorites are potatoes, sweet potatoes, and carrots. Also try parsnips, turnips, rutabagas, beets for a special addition.) 1 medium onion, peeled and cut into wedges 1 tablespoon (more or less) extra-virgin
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Roasted Root Vegetables