Roasted Root Vegetable Medley

Ingredients:

• 1 large sweet potato, peeled and cubed
• 1 large parsnip, peeled and cubed
• 1 large carrot, peeled and cubed
• 1 large beet, peeled and cubed
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

Preheat oven: Preheat your oven to 425°F (220°C).  

1. Prepare vegetables: Place the cubed vegetables and onion in a large bowl.
2. Season: Drizzle the vegetables with olive oil and sprinkle with thyme, salt, and pepper. Toss to coat evenly.
3. Roast: Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until tender and slightly browned.
4. Serve: Serve immediately as a side dish or add to salads, soups, or grain bowls.

Tips:

• For a sweeter flavor, drizzle the roasted vegetables with a balsamic glaze.
• Add other root vegetables like turnips or rutabaga for more variety.   
• Toss in a handful of chopped nuts or seeds for added crunch.