The Food Network offers two simple recipes for oven-roasted vegetables that call for a variety of vegetables tossed with oil, salt and pepper. Both recipes take about one hour to prepare.
Start by cutting 1 peeled and seeded butternut squash, 3 scrubbed Yukon gold potatoes, 1 bunch of scrubbed and trimmed beats, 1 medium onion and 2 parsnips into equal-sized pieces. Season the vegetables with 1 head of peeled and separated garlic cloves, 2 tablespoons of extra-virgin olive oil, 1 1/2 teaspoons of kosher salt and freshly ground black pepper to taste, and toss everything together, thoroughly coating the vegetables with the oil. Warm two rimmed baking sheets in the oven as it preheats to 425 degrees Fahrenheit, and then brush them with olive oil. Layer the vegetables on the baking sheets, and roast them for 45 to 60 minutes.
Another recipe calls for 1 pound of peeled carrots, 1 pound of peeled parsnips, 1 peeled sweet potato and 1 peeled and seeded butternut squash. Cut the vegetables into cubes, and toss them in a bowl with 3 tablespoons of olive oil, 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of freshly ground black pepper. Spread the vegetables on two rimmed baking sheets, and roast them at 425 degrees Fahrenheit for 25 to 35 minutes, turning them halfway through. Garnish the roasted vegetables with parsley, and serve.