Roasted Root Veggies

a great recipe for cooler days!

1 pound yellow potatoes, cut into 1 ” cubes
1 sweet potato, peeled and cut into 1″ cubes
2 large carrots, peeled and cut into 1″ pieces
1 large beet, peeled and cut into 1″ cubes
1 large red onion, cut into 1″ chunks
3 TB avocado oil
2 rosemary stems, cut into 6 pieces
2 tsp. kosher salt
1 tsp. ground black pepper
1 tsp. dried thyme

Preheat oven to 425 degrees. Slide an 18″x 30″ rimmed, ungreased baking sheet into the oven so it gets nice and hot.
Toss the cut veggies with the oil and rosemary in a large bowl. Sprinkle with salt, pepper, and thyme leaves, toss some more!
Put the veggies onto the baking sheet and spread evenly.

Bake at 425 degrees for 45 minutes until fork tender and crispy on the bottom. Discard the rosemary stems, and serve as a hearty side dish, or a light main dish with a salad.