Roasted Root Vegetables

Roasted Root Vegetables

Ingredients:

·         1 lb new potatoes, cut into ¾ inch chunks

·         1 lb sweet potatoes, cut into ¾ inch chunks

·         1 lb carrots, cut into ¾ inch chunks

·         1 lb turnip roots, cut into ¾ inch chunks

·         2 yellow onions, cut into 1-inch wedges

·         1-1/2 tablespoons extra virgin olive oil

·         1/4 teaspoon each thyme, sage, oregano, and rosemary

·         Scant 1/2 teaspoon seasalt

·         1/4 teaspoon coarsely ground black pepper

Instructions:

Preheat oven to 450^o F. Place all of the ingredients in a large bowl and toss to mix well. Coat an 11 x 13-inch nonstick roasting pan or the bottom of a large broiler pan with nonstick cooking spray and spread the vegetable mixture over the bottom of the pan. Bake for 10 minutes, stir the vegetables, and cook for an additional 20 minutes, stirring every 5 minutes, until the vegetables are tender and nicely browned. Serve hot.