1. 2 sweet potatoes, peeled and cut into cubes
2. 3 turnips, peeled and cut into cubes
3. 1 onion, cut into chunks
4. 1 1/2 pounds baby carrots
5. 2 tablespoons vegetable oil
6. 4 garlic cloves, crushed
7. 1/4 teaspoon black pepper

1. Place cut vegetables in large bowl.  Add vegetable oil, garlic and pepper; toss to coat. 
2. Place coated vegetables on a cookie sheet.
3. Bake 40-45 minutes or until vegetables are tender and browned; stirring occasionally.

Calories: 130
Fat: 5 g
Cholesterol: 0 mg
Sodium: 100 mg
Carbohydrate: 20 g
Dietary fiber: 4 g
Protein: 2 g