Roasted Roots

Oven roasted root vegetables are an easy and flavorful side dish for beef, chicken, or fish.

Ingredients:

1 1/2 lb of small or fingerling potatoes, carrots, onions, beets, and/or sweet potatoes; a mix of potatoes, carrots and onions is good, beets are a nice addition

2 Tbsp olive oil 1-2 teaspoons dried thyme leaves

• Preheat oven to 425°F. (Can roast veggies at 350 oF for a longer time, if you have something else in the oven)

• Wash potatoes, cut into chunks if bigger than a small egg, peel and cut carrots into 1-inch chunks, peel and cut onions into large pieces, peel and cut beets into halves or fourths, depending on size.

• Put olive oil in bottom of a large glass or metal baking pan

• Spread cut vegetables in a single layer in the baking pan; sprinkle dried thyme over the vegetables and toss gently to coat with oil and thyme.

Roast in oven for about 30-40 minutes (up to 60 minutes at 350 oF), or until vegetables are cooked through

Serves 4