Roasted Winter Vegetables

Prep Time 25 mins

Cook Time 40 mins

Total Time 1 hr 5 mins

Servings 8 servings, about 1¼ cups each

Calories 132 kcal

Ingredients:

• 1 lb. winter squash, peeled, seeded, cut into 1½-inch pieces

• 1 lb. parsnips, peeled, cut into 1½-inch pieces

• 1 large sweet potato, peeled, cut into 1½-inch pieces

• 2 large carrots, cut into 1½-inch pieces

• 2 medium beets, cut into 1½-inch pieces

• 2 medium yellow onions, peeled, quartered

• 5 tsp. olive oil

• 2 Tbsp. chopped fresh thyme (or 2 tsp. dried thyme)

• 1 tsp. sea salt (or Himalayan salt)

• ½ tsp. ground black peppe

Instructions:

• Preheat oven to 425°F.

• Line two large baking sheets with foil. Set aside.

• Combine squash, parsnips, sweet potato, carrots, beets, and onions in a large bowl; mix well.

• Add oil, thyme, salt, and pepper; toss gently to blend. Divide vegetables between prepared baking sheets.

• Bake, mixing twice, for 35 to 40 minutes, or until tender and golde