Roasted root vegetables
1 med onion, cut into eighths
2-3 parsnips, peeled and cut
1 lb carrots, peeled and cut
2 sweet potatoes, peeled and cut
1 lb acorn squash (or your preference), peeled and cut into pieces
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chopped rosemary
2 teaspoons chopped fresh thyme
Cut the vegetables approximately the same size so they will cook evenly. Toss vegetables with oil, herbs, salt and pepper. Spread on a large baking sheet. Roast in 450F oven for 25 minutes, turn vegetables and cook for 15-25 more minutes or until vegetables can be easily pierced with a fork.
Yummmmmmmm.. Roasted root vegetables.. looks outstanding, can't wait to try them.. Thanks.. :)