Basic Roasted Root Veggies:

2lbs Root Vegetables

Try Beets, Sweet Potatoes, Carrots, Potatoes, Celery Root, Parsnips, Onions

1T Bazilion's Olive Oil

Kosher salt, freshly ground pepper to taste

Sprigs of Rosemary (optional)

Sprigs of Thyme (optional)

Wash and peel your vegetables. Chop into similar sized pieces. Add optional herbs. Coat pieces in olive oil and spread evenly on a rimmed baking sheet or pan. Roast at 425° until your vegetables are tender. Length of time will depend on the size of your pieces.