Roasted Root Veggies

2 lbs (About) assorted root veggies (such as turnips, carrots, potatoes, parsnips, etc)

1 head garlic, gloves separated and smashed but not peeled

⅓ cup (About) vegetable oil (such as canola or safflower)

6 (About) sprigs fresh thyme

Peel the vegetables and cut into roughly 2-inch chunks.

Place in a shallow roasting pan along with the garlic and toss with the vegetable oil (veggies should be well coated).

Season generously with salt.

Roast in 400 degree over for about 35 minutes until veggies are fork tender.