Roasted Root Vegetables

• 1 pound Red Potatoes, Diced Into Bite Size Pieces
• 2 pounds Carrots, Peeled, Sliced About 1/2"
• 3 whole Fennel Bulbs, Quartered
• 5 whole Turnips, Quartered
• 1/2 whole Large Onion, Quartered
• Salt And Pepper, to taste
• 3 Tablespoons Olive Oil
• 1 teaspoon Rosemary, Fresh Or Dried
• 1 teaspoon Thyme, Fresh Or Dried

1. Preheat the oven to 400u0b0F.
2. Put all the vegetables in a large baking dish. Season well with salt and black pepper, drizzle with olive oil; toss to coat them evenly. Sprinkle with rosemary and thyme.
3. Place in the oven and bake for approximately 35-45 minutes, stirring every 15 minutes. If the vegetables look dry, add a little more drizzle of vegetable oil. Cook until fork tender.
4. Optional: Save some sprigs of fennel leaves and sprinkle over the vegetables before serving.

red potatoes, carrots, fennel, whole turnips, onion, salt, olive oil, rosemary, thyme

Taken from tastykitchen.com/recipes/sidedishes/roasted-root-vegetables/ (may not work)