Roasted Root Vegetables

Now, this is the time of the year to be eating all those root vegies that you grew (or buy at the store). Probably my favorite way to eat those is to roast them. I peel beets, sweet potatoes or yams (I know, I know....we don't grow those here), scrub carrots and potatoes and cut them into about 1/2" to 1" pieces. You can add peeled garlic cloves or just about any other vegetables but I like the root vegies the best. Lay them on a baking sheet with sides. Generously pour olive oil over the top....and I mean generously. I bet I use 1/4 to 1/3 cup of olive oil. Using your fingers toss the vegies around until you're sure they are all coated in oil. Salt generously. Bake at 400 degrees about 45 minutes or till vegies are getting quite brown. The bottom starts to carmelize just a bit. These are soooo good! The kids love them! I just warmed up last nights leftover roasted vegies under the broiler for lunch.