Roasted Vegetables
	sweet potatoes rutabagas turnips parsnips beets sweet onions [I used Vidalia's] Brussels sprouts carrots asparagus [towards the end] or whatever else looks good to you. Root vegetables take longer to cook, so add asparagus at the end. Peel and cut into big chunks all vegetables then roll them in a generous amount of olive oil and herbs de provence, and some salt. I also add 1/2 cup or so of balsamic vinegar per baking dish. Put baking dishes full of the veggies into the oven at about 350 degrees for about an hour until veggies are soft. If they are getting too dark but still not cooked, add some more oil. Okay to serve at room temperature. That's it. Enjoy!