ROASTED ROOT VEGETABLES

With fall right (in our faces) root veggies are appearing and Im excited. One of my favorite ways to eat vegetables, I love to toss a big bowl of various veggies in salt, pepper and oil and roast until crispy. I don't think the whole bowl ever makes it out of the kitchen. In fact I know it doesn't, especially when I add a touch of honey or brown sugar at the end of the roasting process for a slight sweetness. 

ROASTED ROOT VEGETABLES
1/2 bag of carrots, peeled, cleaned and cut into quarters length wise

1/2 bag of parsnips, peeled, cleaned and cut into quarters lengthwise
2 sweet potatoes, peeled and cut lengthwise to match the size of the carrots and parsnips
6 cloves of garlic, peeled
4 shallots, peeled and sliced in half
1/2 bunch of fresh thyme leaves
salt and pepper
olive oil
honey or brown sugar, optional

Toss all quartered vegetables with olive oil and salt and pepper and thyme in a bowl and spread evenly on a baking sheet. Place in a 400 degree oven and roast till vegetables turn brown and slightly crispy. Serve as a side dish along with your favorite meat, or eat just as they are.