Roasted Root Vegetables

Ingredients

• 2 whole carrots (diced)
• 2 medium parsnips (diced)
• 1 large sweet potato (diced)
• 1 red onion (cut into large chunks)
• 1 turnip (diced)
• 6-8 garlic cloves (peeled)
• 2-3 Tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper (or to taste)
• Additional spices and herbs, as desired (see notes)

Instructions

1. 1

   Pre-heat oven to 450°F.

2. 2

   Dice all vegetable into similar bite-sized pieces (approximately 1/2 inch). Toss the vegetables with olive oil until lightly coated, salt, and pepper, and any additional spices you may want to use. Reserve fresh herbs and add towards the end of cooking to prevent burning, or toss in afterwards.

3. 3

   Spread the vegetables in an even layer on a large rimmed baking sheet. Roast in oven for 40-45 minutes, until caramelized and golden brown, and tender when pierced with a fork. Toss the vegetables about halfway through the cooking time.

4. 4

   Serve immediately with additional herbs or a drizzle of honey as desired. Tahini sauce is also delicious drizzled on top!