Rosemary and Thyme Roasted Root Vegetables

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.