Oven Roasted Vegetables

oven roasted vegetables

Servings: 4

Ingredients:

  • 5 cups root vegetables such as: butternut squash, turnips, rutabaga, celeriac root, parsnips, sweet potatoes, Brussel sprouts, cut into diagonals or bite-size pieces
  • 2 tbsp. olive oil
  • Salt and pepper to taste
  • ½ tbsp. thyme or sage
  • Cloves, whole garlic, or slice ginger root, optional

Instructions:

  1. Preheat oven to 350°
  2. Line a large roasting pan with parchment paper.
  3. Put all the ingredients into the pan and toss with olive oil, salt, and pepper, coating the pieces thoroughly.
  4. Bake at 375, for half hour, turning a few times during cooking.
  5. Add thyme or sage toward the end of cooking.
  6. If desired, you can roast chicken thighs in the pan with the vegetables. Toss bone-in skin-on organic chicken thighs in a bag with olive oil, salt, and pepper and lay on top of the veggies to cook.