2 large white onions, cut into chunks
4 large carrots, cut into chunks
2 turnips, peeled and cut into chunks
1/2 lb brussel sprouts, halved
3 large beets, cut into chunks
4 potatoes, cut into chunks (not Idaho or Russet)
4 tbs extra virgin olive oil
1 Tbs rosemary, minced
4 cloves garlic, minced
1 Tbs marjoram, minced
salt & pepper to taste
Preheat oven to 375 degrees. Prepare all vegetables. Toss all veggies in oil, rosemary, garlic and marjoram. Arrange the vegetables in a large roastin pan coated with cooking spray. Cover tightly with aluminum foil. Bake for 35 minutes.
Uncover and turn the vegetables with a large spoon. Add salt and pepper and roast at 425 degrees for another 30 minutes or until carrots and potatoes are thoroughly cooked and the the edges are not burned.