1 bag baby carrots
1 large white or yellow onion, cut into eighths
2 small yams or sweet potatoes, cut into wedges
2-3 parsnips, peeled and cut
20 small Brussel Sprouts
2 beets, cleaned, trimmed and quartered
1-2 T canola oil
Salt
Pepper
Rosemary sprigs
Fresh thyme
In a large roasting pan, place the cut vegetables. (I like to cut the vegetables about the same size so that they cook at the same rate.) Toss with oil, then salt and pepper. Lay the rosemary sprigs around the vegetables. Add the fresh thyme (taken off the stalk.) Bake at 450 degrees until vegetables are fork tender and caramelized. You can use whatever vegetables you want, I add potatoes to this for Christmas dinner. You can also use whatever vegetables you want (turnips, squash, rutabaga, fennel, etc.)
I love roasted veggies, too! This recipe sounds delicious!