Roasted Root Vegetables

Step 1

Preheat oven to 425 degrees.

Step 2

Cut up all the root vegetables and squash into approximately equal size pieces. I cut them into roughly 1/2" pieces (except the beets which I sliced thinner since they seem to take longer to get tender). Put root vegetables, squash and onion in a large bowl.

Step 3

Add olive oil, sage, and thyme to the bowl. Season to taste with salt and pepper. Toss well to coat all the vegetables.

Step 4

Spread vegetables on a parchment paper lined baking sheet in a single layer.

Step 5

Bake 30-40 minutes until tender.

Step 6

Drizzle with maple syrup, to taste.