Contributed by Jennifer Peachey from Vegetables You Used to Hate

Ingredients

2 medium sweet potates/yams, peeled and cut into chunks
6 parsnips or turnips, peeled and cut into chunks
6 carrots, peeled and sliced
1 onion, peeled and cut into 6 wedges
1 large head of garlic, cloves separated and peeled
2 Tbsp each of fresh chopped rosemary and thyme (or herbs of choice)
salt and pepper to taste
4 Tbsp olive oil*

*To cut down on oil, simply spray the pan, and the vegetables, with oil from an oil spritzer which you can find at kitchen specialty shops.

Instructions

Place all vegetables, herbs, spices and oil in a large bowl. Toss until well coated. Place on a lightly oiled baking sheet. Roast, turning frequently, until all vegetables are brown and tender.

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