Roasted Winter Root Vegetables

• 1 lb sweet potatoes or 1 lb yam, peeled
• 12 lb parsnip, peeled
• 12 lb rutabaga, peeled
• 12 lb carrot, peeled
• 8 -10 shallots
• 3 tablespoons extra virgin olive oil
• 2 -4 garlic cloves, coarsely chopped
• 1 -2 teaspoon fresh thyme leave (or 1/4 t. dried)
• salt
• fresh ground black pepper

1. Preheat the oven to 425.
2. Cut the sweet potatoes, parsnips, rutabagas, and carrots into large two-bite chunks (about 1 1/2 inches).
3. Peel the shallots; leave them whole if they are small or halve them if they are large.
4. Place all the vegetables in a roasting pan that is large enough to accommodate them in a single layer.
5. Drizzle the vegetables with the olive oil and sprinkle with the garlic, thyme, and salt and pepper to taste.
6. Roast the vegetables, turning them once or twice to ensure even cooking, until they are tender when pierced with a fork and browned at the edges, 35-40 minutes.
7. Serve at once.

sweet potatoes, parsnip, carrot, shallots, extra virgin olive oil, thyme, salt, fresh ground black pepper

Taken from www.food.com/recipe/roasted-winter-root-vegetables-498417 (may not work)