Roasted turnip, zucchini, squash, cauliflower, carrots. Brown, sweet, good to eat by themselves or as a side with fish or meat.

Cut a large turnip into 1″ chunks. Cut off florets of 1 large head of cauliflower. Slice a zucchini and/or summer squash into 1″ lengthwise halves. Cut large peeled carrots into wedges lengthwise.

Place vegetables on a cookie sheet not touching. Drizzle with olive oil, cracked black pepper. Put in oven and turn to 400 degrees. Roast for 10 minutes or until golden brown and tender but not mushy.