Roasted Root Vegetables

• 1 medium sweet potato
• 3 medium white potatoes
• 1 medium rutabega
• 1 large turnip
• 3 parsnips
• 1/2 cup olive oil
• 2 tablespoons fresh rosemary
• 2 tablespoons fresh sage
• salt to taste

1. Preheat oven to 375 degrees.
2. Slice the vegetables thinly, about 1/8 inch, using a sharp knife or a mandoline. The vegetables may be cut in half prior to slicing to create bite-sized pieces.
3. Coarsely chop rosemary and sage and set aside.
4. Combine the sliced vegetables in a large bowl with the olive oil and salt and mix well. Distribute the mixture evenly in 2 9X13-inch pans.
5. Bake for 20 mins then remove the pans from the oven to stir. Return to the oven to bake for 20 minutes longer. Remove the pans and stir in the chopped herbs. Bake for an additional 20 mins or until the edges of most of the vegetable slices are browned.
6. Add additional salt as needed.

sweet potato, white potatoes, rutabega, parsnips, olive oil, fresh rosemary, fresh sage, salt

Taken from www.epicurious.com/recipes/member/views/roasted-root-vegetables-1202632 (may not work)