Lunch: Roasted Potatoes, Carrots and Parsnips

Roasting vegetables is the best way to bring out their natural sweet flavor. It's easy to do and these three fall veggies make a tasty medley.

Ingredients

5 large (2 ¾ ounces each) carrots, peeled, ends trimmed, sliced on diagonal
4 large (5 ounces each) parsnips, peeled, ends trimmed, sliced on diagonal
2 (5 ounces each) sweet potatoes, peeled, cut into medium cubes
2 tablespoons olive oil
1 teaspoon kosher salt
2 tablespoons fresh herbs (thyme, oregano, sage, or rosemary)
Freshly ground black pepper, to taste

Instructions

Heat the oven to 450 degrees F. In a large bowl, combine the vegetables with the oil, salt, and herbs. Toss to coat.
Arrange vegetables on two parchment paper-lined baking sheets. Roast until soft on the inside and browned on the outside, about 20-30 minutes. Flip the vegetables halfway through the cooking. 
Serve warm or at room temperature.

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