Roasted Root Vegetables
Preheat oven to 350 degrees F.
Wash hands with soap and water.
Gently rub vegetables under cool running water and peel. Note: You can leave skin on potato and sweet potato for extra fiber!
Cut all vegetables into large chunks and place into a large mixing bowl.
Pour oil, cheese, salt, and pepper on top of vegetables; stir to combine.
Place vegetables on a large baking sheet and bake until tender (around 1 hour).
Adapted from recipe, Roasted Root Vegetables, from USDA What's Cooking.