Healthy Roasted Fall Vegetables
, cleaned and cut into 1/2" cubes
, peeled and cut into 1/2" cubes
med. lg. carrots peeled and cubed
, peeled and cubed
(2 small potatoes, peeled and cubed if desired)
Pre-heat oven to 400°F
Mix the cubed vegetables with the olive oil and salt in a large bowl
Pre-heat two large sheet pans for 4 or 5 minutes in the 400° oven.
Remove from the oven and spread 1/2 of the vegetables on each pan, trying to separate each of the pieces.
Roast for 60 minutes, tossing a couple times
Garnish with fresh thyme or chopped parsley
Adapted from Beth Dooley, Minneapolis Star Tribune.
Nutrition information is for roasted fall vegetables without fried eggs.