Roasted Root Vegetables

Sweet potatoes, carrots, parsnips, and beets are seasoned and roasted to perfection in the oven to bring out their sweet, earthy flavors.  Serve with any meat or a great topping for oven baked polenta or cooked pasta .

Preparation time: 20 minutes
Cooking time: 45-50 minutes
Serves: 4-6

Ingredients
2 cups sweet potatoes, peeled and cut into 1” pieces
1 (1 lb) bag baby carrots, peeled and cut into 1″ pieces
2 cups parsnips, peeled and cut into 1/2” slices
2 cups beets, peeled and cut into 1/4” cubes
2 cups cremini mushrooms, quartered
1 large onion cut into 1″ pieces
4 tablespoons or more olive oil, to coat vegetables
3 tablespoons fresh rosemary
1 tablespoon fresh thyme
6 large garlic cloves peeled and smashed
1 teaspoon coarse salt
Pepper, to taste

Preparation

• Preheat oven to 425ºF and grease a large baking pan lined with foil to make clean up easier!
• Toss all ingredients together in a large bowl until all vegetables are thoroughly coated.
• Spread in an even layer on the greased pan and roast in the oven for 45 minutes (or until the largest vegetables are tender), stirring and turning occasionally
• Remove from the oven once tender and serve as a side with a beef or pork roast.

Variations

• Add or substitute other fresh herbs as desired, such as fresh sage or parsley.
• Feel free to alternate other root vegetables, such as eggplant, Yukon potatoes or turnips, if these other ingredients are not available.