Roasted Root Vegetables~ From The Kitchen Of StoneGable

I'll make extra for Saturday night. I could eat these every day. Any other leftover will be a delicious lunch!
4 yukon gold potatoes, diced in large chunks
4 large carrots, chopped in large pieces
1 large onion, peeled and quartered
2 small beets, peeled and halved lengthwise
1 turnip, peeled and rough chopped into large chunks
3 shallots with skin on
2 cloves of garlic, with skin on
olive oil
salt and pepper

Preheat oven to 400 degrees. Meanwhile, prepare veggies. Put veggies on a large rimmed baking sheet and drizzle with a good dose of olive oil. Sprinkle liberally with salt and pepper. Toss.
Roast in oven for 45-50 minutes until veggies are done through. YUMMY! Taste of fall!