Roasted Root Vegetables from Everyday w/Rachael Ray

3# small turnips, peeled and halved
2 # carrots, peeled, and cut diagonally into 2-inch pieces
1# parsnips, peeled, and cut diagonally into 2-inch pieces
2 8-oz. heads fennel, halved lenghtwise and cut into 1/2 inch wedges
3 T. olive oil
salt & pepper

1. preheat oven to 375 degrees.
2. In a large bowl, toss all vegetables with olive oil. Season with salt & pepper.
3. Divide vegetables between 2 foil lined baking pans. Roast, turning occasionally, until tender.
4. Let cool slightly, then taste. Season with more salt & pepper if desired.

***These would also work well roasted in a covered baking dish with a roast!