Recipe Instructions:
1 1/2 cups chopped carrots (3/4 inch)
1 1/2 cups chopped parsnips (3/4 inch)
1 1/2 cups chopped sweet potatoes (3/4 inch)
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1 teaspoon finely chopped fresh thyme (or other woodsy herb of your choice)
Heat the oven to 400°F. Line a rimmed baking sheet with parchment (or don't, if you're lazy like me and don't mind the extra caramelization).
Using your fingers, toss the vegetables with the oil, salt, and thyme; I do this right on the baking sheet so as not to dirty a bowl.
Put the vegetables in the oven and roast for 20 minutes. Flip them gently with a spatula and continue to roast until the vegetables are crisp and tender, another 10 to 20 minutes. Serve hot, warm, or at room temp. (I like to keep a batch of these in the fridge all week so I can press them into service at any time.)
