Roasted Root Veggies

We got lots of root veggies in our CSA box this week. One of my favorite ways to eat root veggies is roasted. Here is a quick & simple side I made.

1 large purple top turnip
3 parsnips
2 yams

3 tablespoons olive oil
sprinkle of dried rosemary
2 teaspoons thyme (fresh or dried)
2-3 cloves garlic – crushed

Cut all veggies evenly and place in a bowl. Pour olive oil, herbs, garlic, salt and pepper over them. Toss with your hands, so all veggies are covered evenly.
Lay flat on a cookie sheet and bake at 400 for 30-40 minutes. Turn veggies over, once half way through.