Roasted Root Vegetables

Last week's share of gorgeous root vegetables inspired me to turn on the oven one last time before summer hits!

5 small red potatoes
2 sweet potatoes
6 medium carrots
4 medium beets
4 lg or 6 small cloves garlic
6-8 I'Itoi or green onion bulbs (the bottom 2" of the onion)
2-3 fresh rosemary or thyme sprigs - optional
Olive oil
Salt & pepper

Shallow roasting pan

Peel the beets. Chop the red and sweet potatoes, carrots and beets into approx. 1" cubes. Slice the onions in half lengthwise. Peel the garlic - split large cloves in half. Put all the veggies and the herbs into the roasting pan. Drizzle with olive oil, and sprinkle with about 1/2 tsp salt and a bit of pepper. Toss until the veggies are coated.

Cover with lid or foil and bake at 385F for 45 minutes. Uncover (careful for the escaping steam!) and turn the veggies over. Check for tenderness. If still firm, cover and roast for another 15-20 minutes. Remove the cover and put back into the oven for another 15-30 minutes, depending on how brown you'd like them.