Root Vegetable Casserole

2 golden beets

1 sweet potato

1 red potato

1 lg. turnip

¾ lg. onion

½ green cabbage

¼c butter

garlic sea salt

ground black pepper

4-5 lg. cloves garlic

Scrub all the vegetables but don't peel.  Just cut away any bad spots.  Using a spiralizer on only the root vegetables, slicing them however you like, using the ribbon or spaghetti blades.  Slice or chop the onion and cabbage, with a sharp knife.  Arrange in a medium black roasting pan.

Grate or finely mince the garlic and combine with the last group of ingredients in a small pan.  Heat and stir, just until the butter melts.  Pour over the vegetables, toss around a little to coat, then bake about a half hour at 350° checking frequently after 20 minutes so they don't overbake.  Transfer to a pretty serving dish if you want.  This would go great with roasted chicken, grilled fish or meatloaf. . .Lin