Truffled Roasted Root Vegetables
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.