Roast Harvest Medley
By: Jo Ann
Published: Tuesday, May 18, 2010 - 6:57pm

Ingredients




Ingredients:
6 mediums beets, peeled and cut into ½-inch cubes
4 large carrots, peeled and sliced to 1/2-inch thickness
4 large parsnips, peeled and sliced to 1/2-inch thickness
1 acorn squash, peeled, seeded, and cut into 1/2-inch cubes
2 large sweet potatoes, peeled and cut into 1/2-inch cubes
1/4 cup olive oil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Preparation

1 Directions: 2 Preheat oven to 450 degrees. Line a shallow roasting pan with aluminum foil; set aside. 3 In a large bowl combine beets, carrots, parsnips, squash and sweet potatoes. In a small bowl, combine olive oil, thyme, rosemary, salt, and pepper. Combine vegetables and olive oil mixture, tossing to coat evenly. Bake 450* for 50 minutes, or until tender, gently stirring half-way through cooking time.