Truffled Roasted Root Vegetables

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serves 4-6

1 1/2 cups diced peeled sweet potatoes

1 1/2 cups diced peeled carrots

1 cup diced peeled parsnips

1 cup sliced leeks

1 peeled and diced yellow onion

4 peeled and minced garlic cloves

3 tablespoons truffle oil

1 teaspoon salt

1/2 teaspoon black pepper

Preheat oven to 400°F. Toss vegetables with truffle oil, salt and pepper.

Roast for 20-30 minutes or until vegetables are tender.