Roasted Vegetables

 

Wash, trim and dry small potatoes, turnips, onions, carrots, and squash in amounts desired.  Drizzle 2-3 tablespoons of olive oil over vegetables, sprinkle with garlic salt and pepper and toss to coat the vegetables.  Spread in a single layer on a cookie sheet lined with foil and lightly oiled.  Roast for 20-25 minutes at 400 degrees, turning once until tender.