Roasted Root Vegetables

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root-veggies

1-1/2 pounds red potatoes, scrubbed and cut into chunks
6 carrots, peeled and cut into chunks
4 parsnips, peeled and cut into chunks
2 turnips, peeled and cut into chunks
2 red onions, cut into chunks
8 whole garlic cloves
4 tablespoons margarine, melted
4 tablespoons olive oil
2 teaspoons kosher salt
½ teaspoon pepper

Preheat oven to 425 degrees. Spread vegetables out in a single layer in a roasting pan. Combine margarine and oil and drizzle over vegetables. Sprinkle with salt and pepper. Bake, uncovered, for 1 hour, stirring and flipping vegetables over every 15 minutes.

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