Roasted Root Vegetables
- 4-5 carrots
- 1 parsnip
- 1 beet
- 1 yam/sweet potato
- 1 rutabaga
- 2 medium white or yellow onions
- 3 medium to large potatoes
- 5 garlic cloves
- 3 tbsp. extra virgin olive oil
- 2 tbsp. melted butter
- 1 tsp. rosemary
- 1 tsp. thyme
- Salt and pepper, to taste
Preheat oven to 375 degrees. Spray baking sheet generously with olive or canola oil.
Peel and cut vegetables into chunks. Place in large bowl and coat with extra virgin olive oil and butter.
Place on baking sheet and sprinkle lightly with seasoning mixture.
Bake 45 minutes, stirring occasionally, until fork tender.