Roasted Roots

Sometimes it's the simplest of recipes that celebrate the season best. No fuss, no muss. Just a focus on the ingredients that this time of year has to offer us. This recipe for Roasted Roots is simple, flavorful, and versatile.

To make this recipe you will need:
2 pounds multicolored carrots, trimmed
3 pounds red and yellow potatoes
2 pounds parsnips, trimmed
3 tablespoons olive oil
Salt + pepper
Fresh thyme and rosemary

Preheat oven to 400°. Slice carrots and parsnips lengthwise and cube potatoes. Toss with oil, salt, and pepper. Place in a single layer on a baking sheet. Roast for 45 minutes to 1 hour, or until veggies have softened. Remove and sprinkle with fresh herbs.