Roasted Roots & Fruits

1 lb. Potatoes
1 lb. Beets
1 lb. Shallots
2 Sweet Peppers
Olive oil
Salt and pepper

Preheat the oven to 375 degrees. Cut the veggies into chunks. Toss in a liberal coating of olive oil, sprinkle with salt and pepper. Also, feel free to add any additional roots or fruits. Summer squash, carrots, sweet potatoes are just a few ideas. Spread out on a baking tray. Bake for about 30-45 minutes, depending on the cut size of your vegetables. Serve warm with ketchup and mayonnaise. Leftovers make a great addition to breakfast.