Roasted Root Vegetables

4 medium potatoes, thinly sliced
1 rutabaga or turnip, peeled, thinly sliced (optional, but adds a nice color)
2 medium carrots, peeled, thinly sliced
1 onion, thinly sliced
1/4 medium head cabbage, coarsely shredded
olive oil
rosemary
salt, to taste

Put all vegetables together in a 9×13 baking dish. Put just enough olive oil on them to lightly coat them all. Sprinkle with salt and rosemary and toss well. Cover with aluminum foil and bake at 375*F for approximately 30-40 minutes, or until all the vegetables are tender.

Serve with:
Three Bean Salad
Biscuits and Jam