Roasted Beets and Veggies
- 1 bunch (1 lb.) beets, red or golden, trimmed and scrubbed
- 1 butternut squash, peeled and seeded
- 1 large yam, peeled
- 1 large parsnip, peeled
- 1 large carrot, peeled
- 1/2 red onion
- 6 - 8 whole garlic cloves
- 3 tbsp fresh thyme leaves
- 3 tbsp fresh rosemary
- 3 tbsp extra virgin olive oil
- Salt and pepper
Preheat oven to 425 degrees F. Line a cookie sheet with foil. Cut vegetables into 1 ½ inch chunks. Toss vegetables in a large bowl with garlic cloves, thyme leaves, and 3 tbsp olive oil till evenly coated.