ROASTED ROOT VEGETABLES

Roasted Root Vegetables
Serves 8 to 10

6 medium-size carrots, peeled and cut into 1/4-inch slices
4 parsnips, peeled and cut into 1/4-inch slices
2 large turnips (about 8 ounces), peeled and cut into 1-inch dice
4 large white potatoes (about 1 1/2 pounds), peeled and cut into 1-inch dice
6 fresh thyme or rosemary sprigs
4 tablespoons olive oil
2 tablespoon butter, melted
1 teaspoon salt
3/4 teaspoon coarse-ground black pepper
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh flat-leaf parsley leaves


Note: You can be pretty flexible with your vegetables.
Squash, broccoli, asparagus, tomatoes all come to mind but then it wouldn't be just root veggies.

Preheat the oven to 375°F.

Place all the vegetables in a large bowl. Add the thyme or rosemary sprigs, oil, butter, salt, and peppers. Toss to coat evenly.

Line a large baking sheet with parchment paper. Spread the vegetables evenly on the paper. Roast until the vegetables are just tender, about 45 minutes.

Remove from the oven, sprinkle with the chopped parsley.

Serve warm.