Roasted Root Veggies Recipe [Watch Video]
About 2 pounds assorted root veggies (such as turnips, carrots, potatoes, parsnips, etc)
1 head garlic, gloves separated and smashed but not peeled
About 1/3 cup vegetable oil (such as canola or safflower)
About 6 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.