Roasted Vegetables

With the long and cold winter weather upon us.
Here is a simple recipe for roasted vegetables.
Use any veggies that you like to make a fine
medley of warm, good tastes from Mother earth.

Ingredients:
Mixed vegetables of your choice:
Onions, beets, carrots, parsnips, eggplant, fennel,
turnips, sweet potatoes, yams, white or red potatoes.
Celery, radishes, what ever you use is just fine to do.
I like to add in a lot of whole heads of garlic with this.
At least 3 tablesoons of olive oil or more to taste.
Chopped fresh herbs (rosemary, thyme, oregano, sage)
Coarse sea salt and black pepper to taste.

Directions:
Preheat oven to 450 degrees F.
Lightly oil a large shallow roasting pan.
Place veggies in the roasting pan and roast
until they're brown and tender, about one hour,