Roasted vegetables

Jacqueline's vegetable roast:

2 tablespoons olive oil
3 small beets peeled and diced 1/2 inch cubes
1 large parsnip cut into 1/2 inch cubes
1 pound of asparagus cut into 1 inch pieces
6 cloves of garlic - cut into two
1 onion cut into thick slices

Cut all vegetables and transfer to a bowl, add olive oil, sea salt and transfer to a baking sheet lined with parchment paper.

Bake at 400 for 50-60 minutes. Enjoy on their own, over salad or as a side. Simply delicious!
You can also add a splash of apple cider vinegar, and some fresh herbs if you like. Add some carrots too.