Roasted Root Vegetables - cooking recipe

Ingredients

2 to 3 lb. assorted winter vegetables (carrots, turnips, white and sweet potatoes, rutabagas and pearl onions)
4 Tbsp. (1/2 stick) butter
1/4 c. chicken or vegetable stock, plus more as needed
salt and pepper to taste

Preparation

Heat oven to 375\u00b0.
Scrub vegetables and peel (as desired). Cut into 1 to 2 inch pieces (all of similar size).
Place butter in roasting pan and heat in oven until melted.
Add vegetables, 1/4 cup of stock, salt and pepper.
Stir well to coat and return to oven.
Cook vegetables for 1 to 1 1/2 hours, stirring occasionally, and adding more stock as needed to keep vegetables moist. Vegetables are done when tender and golden.
Great for Thanksgiving and Christmas dinner.