Roasted Root Veggies

One of my professors made a comment about roasting up some root veggies and it sounded like a great idea. It seems so simple and yet I've never quite gotten the results I wanted. So I looked up a basic recipe and they turned out soooo good. I added rosemary and thyme to mine and used coarse sea salt. Delish!

I started with this Food Network recipe and tweaked it just a bit.

Ingredients
1 large sweet potato, peeled
1 cup of mixed baby potatoes (fingerlings, purple, etc.)
2 medium beets, scrubbed and tops trimmed
1 large carrot, peeled
1 large parsnip, peeled
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 teaspoons kosher salt
Freshly ground black pepper
Rosemary and thyme

Directions
Place a large baking sheet in the oven and preheat to 425 degrees F.

Cut all the vegetables into 1 1/2-inch pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper, rosemary, and thyme.

Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

And here is the final product, yum!