Thanksgiving Roast Vegetables

When I visited my kids at college last month, we had the most delicious vegetable medly for dinner. I recreate it here for your enjoyment:

Roasted Root Vegetables:

Peel and cut into 1/2 inch cubes the following vegetables:( or purchase pre-cubed)
2 Sweet potatoes or yams
1 butternut squash
2 or 3 Parsnips
3 or 4 fresh red beets

Toss with 3 or 4 tablespoons of olive oil. Spread one layer thick on a cookie sheet. Sprinkle with fresh ground pepper and a small amount of salt. (Other herbs may be added, but caution: they may overpower the delicate flavor of the veggies).

Roast at 400 degrees for 45 min to 1 hour, turning over every 20 minutes, until most of the veggies are soft and lightly browned.

Serves 6-8.

Serve warm. Will keep in fridge for several days, covered. Reheats nicely!
I wish all of you a very Happy Thanksgiving!