This is a great, easy way to use a variety of winter vegetables. 

Vegetables such as carrots, onions, potatoes, sweet potatoes, turnips, parsnips, winter squash and rutabagas, are perfect for roasting in the oven.
1. Preheat oven to 400 degrees. Line a pan with foil and coat the foil with canola or olive oil cooking spray. Cut your vegetables into small chunks or hearty bite-sized pieces.
2. Add Vegetables in a single layer to the foil-lined pan and spray the top with cooking spray or drizzle with a bit of canola or olive oil (use no more than a teaspoon of oil for every cup of vegetables.) If you use oil, toss the veggies about on the pan to coat as much of them with oil as possible.
3. Sprinkle on any desired seasonings, such as rosemary, basil, parsley, salt and pepper. Coat the tops of your veggies again with canola oil or cooking spray, if desired. Especially if you didn’t drizzle with the oil in step 2.
4. Bake until veggies are lightly browned in areas, and tender. If your vegetables look like they are starting to dry out during the roasting period, drizzle some broth, apple juice, or low-fat Italian dressing or vinaigrette over the top. Different vegetables require different cooking times. Check your roasted vegetables after 25-30 minutes (this is probably the halfway point), turn them over with a spatula, then cook until they’re tender and nicely brown around some of the edges (about 25-30 minutes more.)