Rosemary and Thyme Roasted Root Vegetables
Makes 4 servings
1 large leek, chopped into 1 inch slices
4 medium carrots, chopped into 1-inch chunks
1 medium rutabaga, chopped into 1-inch chunks
1 medium turnip, chopped into 1-inch chunks
2 medium sweet potatoes, chopped into 1-inch chunks
2 tablespoons olive oil
1 tablespoon dried rosemary
1 tablespoon dried thyme
¼ teaspoon salt
1. Preheat oven to 425F.
2. Toss root vegetables with olive oil and salt. Spread evenly onto a parchment-lined baking sheet and roast 40 minutes.