2 teaspoons Olive oil1 1/4 pounds Turnips 1 1/4 pounds Parsnips 1 1/4 pounds Carrots 1 1/4 pounds Sweet Potatoes 1 1/4 pounds Rutabagas Salt and pepper to taste
Preheat oven to 425 degrees F Peel and cut vegetables into l/2 inch pieces. Divide between 2 roasting pans. Pour olive oil and sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.
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