Lunch: Root Vegetable Fries

Roasted potatoes are good and all, but a roasted root vegetable medley is just as easy to make and a little bit fancy too. Substitute any root vegetable, including starchy potatoes, turnip, parsnip, celery root, or rutabaga. While the veggies are roasting

Ingredients

1 large carrot
1 large potato
1 large sweet potato
1 large beet
2 tablespoons olive oil
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
Salt and pepper

Instructions

Preheat the oven to 400 °F. Cut the vegetables into 1 ⁄2"-wide spears and toss in a roasting pan with olive oil and herbs to coat. Keep the peels on; that's where the vitamins are.
Roast for approximately 40 minutes, turning regularly until all sides have turned a golden brown and the fries are cooked straight through.

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