Roasted Vegetables Part Deux

I just can't help it, this winter has been all about the filling root vegetables.  The roasting scent in the kitchen and the comforting flavor of the just tender vegetables is just a pleasant way to end the cold days.  Plus, the colors bring some light into the shorter days.  Again, all these ingredients should be readily obtainable at your grocery store.  Remember, that's the point of this blog - seasonal, obtainable, simple, and creative! 

No more words, straight to the recipe!

Ingredients:

1/3 cup cubed yam
1/3 cup cubed carrot
1/3 cup cubed parsnip
1/3 cup cubed rutabaga
1/3 cup cubed mushroom
1/3 cup cubed zucchini
1/4 tsp marjoram
1/4 tsp rosemary
1/4 tsp sage
Salt to taste
1/2 tsp fat of choice

Directions: 

Preheat the oven to 350 degrees.  Spray a baking sheet with non-stick spray or grease with butter.  Put your veggies in a bowl and mix them up with the fat of choice and the spices.  Mix it up well.  The veggies now go in a single layer on the baking sheet.  Roast in the oven for approximately 20 minutes or until the vegetables reach your desired tenderness.  Serve!

I plated my roasted vegetables with mixed beans and polenta.  It was a greatly filling meal on a cold night!