Roasted Winter Vegetables

By allie5jones

Ingredients

• A selection of the following winter vegetables: carrots, fennel, sweet potatoes, turnips and beets
• Olive oil
• Salt and pepper
• 1 lemon, cut into eigths

Preparation

Step 1

Cut the vegetables into large, even pieces, about 1 1/2 inches square. Toss with enough olive oil to coat, then season with salt and pepper. Add the lemon and toss. Preheat oven to 325 F. Arrange vegatables on a baking tray and roast, uncovered. Stir occasionally and rotate pan to ensure even cooking. Cook until lightly browned and tender, about 45 minutes. Serve.