Roasted Root Vegetables

Roast for 90 minutes at 400F/204C, tossing once halfway through. Reduce heat to 375 for last half hour if necessary.

Clean and cut veggies into 1" pieces.

Toss 1 large sheet pan’s worth of vegetables in a single layer on parchment, with oil, salt, pepper and thyme.

-mushrooms -rutabegas (cut these a little smaller due to density) -yams/sweet potatoes -potatoes -red onions -turnips -parsnips

If roasting two trays make sure top one is not too high as they may burn. Check after 30-45 minutes and swap trays if you have too.