Roasted Root Vegetables

Ingredients:
3 to 4 carrots, peeled
3 to 4 parsnips, peeled
1 large sweet potato, peeled
2 to 3 potatoes
3 tbsp good olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Chopped, dried or fresh herbs (parsley, rosemary or thyme) to taste 

Directions:
Preheat oven to 425 degrees Fahrenheit. Cut all the veggies into similarly sized pieces. Place all the cut vegetables in a single layer on a baking sheet. Drizzle with olive oil and toss well so all pieces are lightly coated. Add salt, pepper and herbs to taste. Roast for 25 to 35 minutes until all the vegetables are tender, turning once. Garnish with fresh herbs. Serves 6. 


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