This blend of savory root vegetables (like carrots, baby potatoes, delicata squash and fennel) is just the start of many quick and easy variations you can make. Use this simple method and any combination of veggies and seasonings you like.
1delicata squashsliced into 3/4 inch rounds, seeded
1fennel bulbchopped into 3/4 inch pieces
6largecarrots, sliced into 1/2" coins across the biasI found purple, white and orange carrots at Trader Joes
1pounddutch baby potatoeshalved
1tablespoonfresh rosemarychopped
1tablespoonfresh thymechopped
4-5tablespoonsolive oil
1teaspoonkosher salt
¾teaspoonfreshly ground black pepper
Instructions
Preheat oven to 450 degrees.
Line a half sheet pan or multiple smaller baking sheets with parchment paper. Divide vegetables amongst the baking sheets and coat each with the olive oil. Sprinkle each with the rosemary, thyme salt and pepper.
Toss with your hands until vegetables are coated with olive oil, herbs and spices. Arrange vegetables in a single layer (I like to put the cut sides down on each baking sheet. Roast in the oven for 15-20 minutes. Use a spatula to flip the vegetables and continue to roast for 10 minutes more.