Roasted Root Vegetables

Using baby vegetables for this dish makes it more elegant and gives a sweeter flavor.
Ingredients:
6 parsnips - peeled
6 carrots - peeled
1 turnip - peeled
1 rutabaga - peeled
1/4 cup(s) olive oil
4 sprigs of thyme - finely chopped
1 pinch kosher salt - to taste
1 pinch black pepper - to taste

Steps:

-Preheat the oven to 375 degrees.

-Cut the vegetables into equal-sized large batons.

-In a large bowl, toss the vegetables in the oil, thyme, salt and pepper.

-Lift them into a large baking dish. Leave behind any excess oil.

-Roast the vegetables at 375 degrees for 35 minutes or until the tip of a knife slides easily into the thick part of the vegetables.

-Cooking time will vary depending on how large or small your batons are.

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