(click on image for close up)3 medium size red potatoes
4 carrots cut in 1" pieces or 10-12 baby carrots
2-3 parsnips cut in 1" pieces
1 butternut squash, peeled and cut into 1" pieces
1 large yellow onion, peeled and diced
5 sprigs fresh thyme, roughly chopped
2 sprigs fresh rosemary, roughly chopped
Preheat oven to 425F degrees.
Place vegetables on a parchment-lined sheet pan (I completely forgot to add the paper). Sprinkle with salt, pepper and chopped herbs. It already smells wonderful!!
Add olive oil and combine. Taste a carrot to see if it needs more salt. Roast uncovered for 1 hour, stirring 1 or 2 times.
Time to admire. . . .
Time to drool. . . .
Time to . . .
I dared to use the oven on this hot, muggy Summer day and I didn't fret one bit! This recipe was so worth it. Hubby is ready for me to make more tomorrow and I can't wait. Prepping it is half the fun :)
Definitely enjoying the week!