Roasted Root Vegetables

4 medium potatoes, thinly sliced

1 rutabaga or turnip, peeled, thinly sliced (optional, but adds a nice color)

2 medium carrots, peeled, thinly sliced

1 onion, thinly sliced

1/4 medium head cabbage, coarsely shredded

olive oil

rosemary

salt, to taste

Put all vegetables together in a 9×13 baking dish. Put just enough olive oil on them to lightly coat them all. Sprinkle with salt and rosemary and toss well. Cover with aluminum foil and bake at 375*F for approximately 30-40 minutes, or until all the vegetables are tender.

Serve with:

Three Bean Salad

Biscuits and Jam

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