Roasted Root Vegetables with Edamame
Ingredients
- 1 carrot, sliced on the diagonal
- 1/2 turnip, cut into 1" pieces
- 2 yukon gold potatoes, cut into 1" pieces
- 2 cloves garlic, sliced
- 2 teaspoons olive oil
- 1 1/2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup frozen shelled edamame
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