Roasted Root Vegetables

3 sm.-med. red beets

2 med.-lg. sweet potatoes

2 med. red potatoes

1 med. Vidalia onion

5 lg. cloves garlic

fresh ground garlic salt

fresh ground pepper

*3-4T butter

Scrub vegetables and remove any odd spots.  Slice the red potatoes and sweet potatoes a little bigger than the beets, since they'll cook faster.  Combine with chopped onion, crushed-sliced garlic, seasonings and *butter in a large casserole dish.  Cover and bake at 400° for 15 minutes.  Take out of the oven, turn vegetables over with a large wooden spoon to coat with the melted butter and seasonings.


You could add 3/4c cashews, sunflower seeds, slivered or smoked almonds now for extra protein if you'd like this to be a vegetarian main dish.  *Swap out the butter for extra-virgin olive oil, to make it vegan.  Return to the oven, uncovered, for another 10 minutes or so, until everything is cooked the way you like it.  This is great for breakfast, lunch or dinner, by itself, or as a side dish to meatloaf, grilled chicken, fish or steaks.  .  .Lin