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Roasted Veggies

These Roasted Veggie are easy to make and store well.  I will make a batch for dinner and then use the leftovers for lunch the next day.  You can use any root veggies that you like.  Enjoy









  1. Preheat oven to 475 degrees F (245 degrees C).
  2. In a large plastic bag, combine the all veggies and onions.

  4. In a small bowl, stir together thyme, rosemary, olive oil, salt, and pepper. Add to vegetables an toss until they are coated. Spread evenly on a large roasting pan.
  5. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
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