Roasted Potatoes, Carrots and Parsnips

Roasted Potatoes, Carrots and Parsnips

Ingredients:

• 5 large carrots (2-3/4 ounces each, peeled, ends trimmed, sliced on diagonal )
• 4 large parsnips (5-ounces each, peeled, ends trimmed, sliced on diagonal)
• 2 sweet potatoes (5-ounces each, peeled, cut into medium cubes)
• 2 Tbsp. olive oil
• 1 tsp. kosher salt
• 2 Tbsp. fresh herbs (thyme, oregano, sage, or rosemary)
• Freshly ground black pepper, to taste

Directions:

1. Heat the oven to 450°F. In a large bowl, combine the vegetables with the oil, salt, and herbs. Toss to coat. Arrange vegetables on two parchment paper-lined baking sheets. Roast until soft on the inside and browned on the outside, about 20-30 minutes. Flip the vegetables halfway through the cooking. Serve warm or at room temperature.