Veggie Idea

For those who have trouble getting all the veggies in, here's an idea for roasted root vegetables. It's especially delicious (IMHO) during these cold days. Take any root vegetables you enjoy (butternut or other squash, any kind of potatoes including sweet potatoes, carrots, parsnips, turnips, onions, etc.) and peel and chop into smallish chunks; drizzle with olive oil and seasoning (I like mixed Italian herbs, but you can use just plain 'ole salt and pepper); put them on a cookie sheet lined w/ parchment paper (makes clean-up easy); roast for approx 40 minutes at 425 degrees. I usually turn them halfway through.

Tip -- be sure to cut the veggies in similar size chunks so they roast evenly. The chopping is a lot of work. But other than the chopping, it's pretty simple food that tastes good.

Here's a similar recipe from the Barefoot Contessa. I cook mine just a smidge longer:
http://www.foodnetwork.com/recipes/ina-garten/roasted-winter-vegetables-recipe/index.html