Crisp And Tender Roasted Root Vegetables

• 1 1/2 cups chopped carrots (3/4 inch)
• 1 1/2 cups chopped parsnips (3/4 inch)
• 1 1/2 cups chopped sweet potatoes (3/4 inch)
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1 teaspoon finely chopped fresh thyme (or other woodsy herb of your choice)

1. Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment (or don't if you're lazy like me and don't mind the extra caramelization).
2. Using your fingers, toss the vegetables with the oil, salt and thyme -- I do this right on the baking sheet so as not to dirty a bowl.
3. Put the vegetables in the oven and roast for 20 minutes. Flip them gently with a spatula and continue to roast until the vegetables are crisp and tender, another 10 to 20 minutes. Serve hot, warm or at room temp. (I like to keep a batch of these in the fridge all week so I can press them into service at any time.)

carrots, parsnips, sweet potatoes, extra virgin olive oil, kosher salt, thyme

Taken from food52.com/recipes/21517-crisp-and-tender-roasted-root-vegetables (may not work)