Roasted Root Vegetables

1. 1

   Heat oven to 425 degrees.

2. 2

   Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.

3. 3

   Put the vegetables in the oven and roast without stirring for 20 minutes, then check.

4. 4

   If they look dry and are sticking to the pan, drizzle with more oil.

5. 5

   Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so.

6. 6

   Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp.

7. 7

   Remove from the oven.

8. 8

   Garnish with rosemary or thyme.

* Per serving · 4 servings · Values may vary.

No additional tips available.