Roasted Root Vegetables

Ingredients

• 1/2 tsp black pepper
• 2 tbsps olive oil
• 1 cup beets, cubed
• 1 cup onion, cubed
• 1 cup parsnip, cubed
• 1 cup turnip, cubed
• 1 cup summer squash, cubed
• 1 cup red pepper, cubed
• 1/4 tsp sea salt

Directions

1. Preheat oven to 400 °F (205 °C).
2. Cut vegetables into 1" cubes.
3. Spread vegetables out evenly on a cookie sheet in a single layer. Drizzle with olive oil and toss to make sure all veggies are covered. Sprinkle with sea salt and black pepper.
4. Roast the vegetables in the hot oven for about 45 minutes, stirring once halfway through cooking, until vegetables are tender and starting to turn golden. Serve hot.