Herb Roasted Vegetables

Use your fresh summer herbs for this hearty side dish, with veggies and potatoes.

Ingredients

• 2 medium sweet potatoes, cut into 1-inch cubes
• 2 carrots, cut into chunks
• 1 parsnip, chunked
• 1 red onion, quartered
• 1 tbs olive oil
• 3 cloves garlic, minced
• 2 tsp dried herbs (marjoram, thyme, basil, rosemary and oregano)
• 1/4 tsp salt
• 1/4 tsp pepper

Preparation

Fill a 13x9x2 baking dish with the chopped vegetables. Combine the oil, garlic, herbs, salt and pepper and drizzle over top. Cover pan with foil and bake at 425F for 30 minutes. Remove foil and stir. Bake uncovered for another 5-10 minutes.