Roasted Root Vegetables

Here's a great recipe I just created for wintertime.  All of these vegetables are 'in season' so they are cheaper and easy to get in the winter.  Roasting brings out the natural sweet flavor, and it makes a yummy side to a ham or roast.

Roasted Root Vegetables

2 turnips
3 parsnips
7-8 small red potatoes
4-5 large carrots
1 large onion
4 tablespoons butter, melted
4 tablespoons olive oil
1/2 teaspoon chicken base
1 teaspoon dried thyme leaves
4 cloves of garlic
1/2 teaspoon salt

Preheat oven to 425º.  Mix butter, oil, thyme, chicken base, garlic and salt.  Cut up all the vegetables into small chunks.  Put the vegetables into a large roasting pan.  Pour oil mixture over veggies and toss to coat.  Cover the pan with aluminum foil and put in the oven for 30 minutes.  Remove the foil, stir, and turn the temperature down to 350º.  Roast for an additional 45 minutes, stirring occasionally.  Remove from oven and serve hot!