Recipe Image Ingredients Nonstick cooking spray or vegetable oil 2 beets, peeled (optional) and cut into 1/2 inch slices 6 carrots, peeled (optional) and cut into 1/2 inch slices 2 sweet potatoes, peeled and cut into 1/2 inch slices 1 tablespoon fresh thyme, chopped, or 1 teaspoon dried 1 tablespoon fresh flat-leaf parsley, chopped, or 1 teaspoon dried ½ teaspoon salt (feel free to use less) 1½ tablespoons vegetable oil Source CDPH Serving Makes 6 servings. 1 cup per serving. Time 45 minutes Directions Preheat oven to 450°F. Line 2 baking sheets with aluminum foil and lightly spray with nonstick cooking spray or rub with vegetable oil. Set aside. Mix vegetables, oil, herbs and salt in a bowl. Spread vegetables in a single layer on prepared baking sheets. Bake until vegetables are tender and golden, turning occasionally with tongs, 20 to 25 minutes. Transfer vegetables to a dish and serve.Variations Add other root vegetables such as parsnips or rutabagas. Find More Recipes From https://eatfresh.org/recipe?search_api_recipe_views_fulltext=root%20vegetable&u…
