roasted root vegetables

Another autumn/winter/cold-weather side dish. Goes well with steak.

2 red potatoes
2 carrots, peeled
1 orange-fleshed sweet potato ("yam"), peeled
1 parsnip, peeled
1 turnip, peeled
1 bulb of fennel
1 onion, peeled
¼ c olive oil
1½ Tbsp chopped sage
1½ Tbsp chopped flat-leaf (Italian) parsley
1½ Tbsp chopped chives
¼ tsp salt
¼ tsp black pepper

Preheat oven to 425°F.

Cut up all the vegetables into evenly sized chunks, about 1 to 1½ inches. Place in a large roasting pan, coat with oil, herbs, salt, and pepper. Toss to coat.

Bake for about 45 minutes, stirring every 15 mintues, or until vegetables are tender and lightly browned on the edges.