Roast Harvest Medley

• 6 beets mediums, peeled and cut into 1/2-inch cubes
• 4 large carrots peeled and sliced to 1/2-inch thickness
• 4 parsnips large, peeled and sliced to 1/2-inch thickness
• 1 acorn squash peeled, seeded, and cut into 1/2-inch cubes
• 2 sweet potatoes large, peeled and cut into 1/2-inch cubes
• 1/4 cup olive oil
• 1 tablespoon chopped fresh thyme
• 1 tablespoon fresh rosemary chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper

1. Preheat oven to 450 degrees. Line a shallow roasting pan with aluminum foil; set aside.
2. In a large bowl combine beets, carrots, parsnips, squash and sweet potatoes. In a small bowl, combine olive oil, thyme, rosemary, salt, and pepper. Combine vegetables and olive oil mixture, tossing to coat evenly. Bake 450* for 50 minutes, or until tender, gently stirring half-way through cooking time.

beets, carrots, parsnips, acorn, sweet potatoes, olive oil, thyme, rosemary, salt, ground black pepper

Taken from www.yummly.com/recipe/Roast-Harvest-Medley-1671815 (may not work)