Roasted Autumn Vegetables

  • 4-5 beets, cut into quarters
  • 1 delicata or acorn squash, cut into chunks
  • 1 large parsnip, cut into thick chunks
  • olive oil
  • Sea salt
  • Black pepper
  • Fresh sage, minced

Preheat oven to 375.  Place the chopped vegetables in a large mixing bowl and coat with olive oil, a sprinkle of sea salt, black pepper and a generous amount of minced sage.  Place the veggies in a baking pan and cover (can use aluminum foil).  Cook for 45-50 minutes.  Remove cover and continue cooking for 15-20 minutes or until soft.