roasted_vegetables
vegetable:2
meat:0
yield (meals * people):3
prep.:15
cook:60
recipe source:Eating by the Seasons, better one in Simply in Season

2 # carrots
1 bunch beets
1 # onions
2 # potatoes
1 # squash
2 # sweet potatoes
2 cloves garlic
1 bunch oil

-Chop the vegetables into good-sized chunks, putting them on a baking sheet.  (Leave the garlic as whole cloves.)  
-Preheat oven to 400F.  
-Brush the vegetables with oil on both sides.  
-Optionally add 1 tbsp dried herbs or 3 tbsp fresh herbs such as rosemary, thyme, parsley, oregano
-Bake for 40 min, flipping after 20 min.  Garlic takes less time, and might be best left out.  Onions also may take less time.  Maybe some vegetables will only take 20 min.

Note: original recipe had parsnips and turnips, but I don't like those