Herb Roasted Root Vegetables

• 1 large potato, peeled and cut into 1-inch cubes
• 1 medium sweet potato, peeled and cut into 1-inch cubes
• 2 medium carrots, halved lengthwise and cut into 2-inch pieces
• 1 medium parsnip, peeled, halved lengthwise and cut into 2-inch pieces
• 1 small turnip, peeled and cut into 1-inch cubes
• 1/2 pound kohlrabi, peeled and cut into 1-inch cubes
• 6 large shallots, halved
• 3 tablespoons olive oil
• 2 teaspoons coarsely ground pepper
• 1 teaspoon salt
• 6 fresh thyme sprigs
• 6 fresh rosemary sprigs

1. Preheat oven to 425u0b0. Place first seven ingredients in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender; drain.
2. Transfer vegetables to a large bowl. Combine oil, pepper and salt; drizzle over vegetables and toss to coat. Divide mixture between two greased 15x10x1-in. baking pans; arrange herb sprigs over vegetables.
3. Bake, uncovered, 20-25 minutes or until tender, stirring occasionally.

potato, sweet potato, carrots, parsnip, shallots, olive oil, ground pepper, salt, thyme, rosemary sprigs

Taken from www.tasteofhome.com/recipes/herb-roasted-root-vegetables/ (may not work)