Roasted Veggies

This is another of our staple side dishes that doesn't really have a recipe.
 It doesn't look like much, but it is delightful on the tastebuds.

Any root veggies are free game here.
Onion, Garlic, Rutabaga, Turnip, Parsnip, Carrot, Sweet Potato, Beet ( I go light on the carrot and beet due to carb count)
I had never even used some of those before going gluten free. Boy was I missing out.
Buy or grow organic so you don't have to peel off the outside. The skins are edible and have a lot of nutrition and antioxidants. (and it saves time and energy)
Give them a rough chop. I try to shoot for a little larger than bite size.
Put them in a heavy pan, cast iron or roast pans work great.
Toss them will Extra Virgin Olive Oil
Sprinkle sea salt and pepper
Bake at 400 degrees until you can smell them.
If pressed I would guess around an hour and a half.

They will have a yummy, darkened carmelized color when they are done.
Pair with your favorite meat and Voila!
Happy tastebuds.