Autumn Roasted Vegetables

This is a terrific dish to bring to a dinner party or just to add some color and vitamins to your Thanksgiving meal. The size of the dish can vary, and seasoning should be done to taste. This is for about 10 servings.

Cut into equal larger-bite-sized pieces:
4 carrots
3 parsnips
3 turnips
3 celery stalks
12 smallish purple or yukon gold creamer potatoes
1 red onion
1 yellow onion

Mince:
6 cloves garlic

Put all of the veggies and garlic into the bowl and add enough olive oil to coat. Douse with a hearty shake of kosher or sea salt and freshly ground black pepper.

Using kitchen shears, cut into small pieces one bunch of basil and add to veggies.

Remove stems from 8 rosemary sprigs and add to veggies.

Spread your vegetables onto two cookie sheets and bake at 400F, checking at forty minutes fore done-ness. It could take up to an hour. Serve hot and enjoy!