Roasted Roots

From CSA member Chuck Bevers

Ingredients:
Onions
Beets
Carrots
Potatoes
Turnips
Olive Oil
Ground Cinnamon

Instructions: Preheat oven to 450. Peel onions, beets and carrots. Scrub potatoes and baby turnips. Cut onions into eighths or sixteenths. Cut rest of veggies into half inch by half inch by 2 inch strips. Mix 4 Tblsp olive oil with 1 Tblsp ground cinnamon. Toss and coat veggies. Bake until beets are tender enough, about 45 min. Note: You can also cook these on a grill in a roasting pan. They are good hot as a side dish or you can chill them and use as a snack or on a salad.