Roasted Root Veggies

By á-46

Ingredients

• 2 carrots, cut into 3-inch pieces
• 2 russet potatoes, cut into 1-inch cubes
• 1/2 pound turnips, cut into wedges
• 2 tablespoons canola oil
• 1 teaspoon each fresh rosemary and fresh thyme leaves
• 1 red onion, sliced

Preparation

Step 1

One hour before the pot roast is done cooking, preheat the oven to 400 degrees F.

Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion.

Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.