Roasted Root Vegetables

Preheat oven:  425° F.


1 small sweet potato, peeled

1 large red-skinned potato, peeled

3 carrots, peeled

1 Black Spanish Radish, peeled

1 turnip, peeled


Cut all of the vegetables into chunks 1 1/2 inches to 2 inches.  They will shrink as they roast.


Place all of the vegetables on a baking sheet.  Drizzle them with olive oil, salt and pepper.  Toss well to assure a good distribution of oil and seasoning.


Bake for 30 minutes, stirring once.  Test to be certain they are tender before removing from oven.


Sprinkle with parsley, season to taste and serve!