Roasted Fall Vegetables

This is a very simple recipe that does not need much attention or time. It can accommodate up to as many people as you need to serve because to modify this dish for people is very easy to because of the simplicity it has.  There are many ways to make this different, but this is the way that my family makes this kind of dish during the fall season. You can add or take all these different vegetables because it is a mix to what your liking to.
Ingredients: 

• Coarsely chopped:
• Turnip
• Winter yellow squash
• Zucchini
• X-Large carrots
• 1-2 medium onions
• Brussel sprouts cut in half w/ core removed
• Extra virgin olive oil
• salt and pepper to taste

Steps:

1. Preheat oven to 350 degrees F
2. In a large bowl put all vegetables in
3. Add enough oil to coat all the vegetables
4. Add salt and pepper to taste
5. Mix all the vegetables around to have them all coated in salt, pepper, and oil
6. Spread all the vegetables onto a large cookie sheet to accommodate all the vegetables without any stacking
7. bake approximately for 1 hour or to your own liking

I find this dish amazing as it is healthy and very tasty at the same time. It is a bonus that the prep for this dish is the only hard thing about this because the cutting of all the vegetables will take up some time. Once it is in the oven it is over because there is nothing to do after except for plating it. There are many different variants to this dish, but this is the way that it is done in my house. It can even be replicated during the spring or summer vegetables because the choices are endless with this recipe.