Roasted Root Vegetables
Ingredients
- 2 large turnips, peeled and cut into one-inch cubes
- 1 lb beets, peeled and cut into one-inch cubes
- 2 large (chef's) carrots, cut into 1/2-inch rounds
- 1 large onion, peeled and roughly chopped
- 6 small red bliss potatoes, cubed
- 3 tbsp olive oil
- 11/2 tbsp fresh thyme (or two teaspoons dried)
- 1 tbsp fresh rosemary
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