Roasted Winter Veggies

I made these about a week or two ago (the weeks really are just running into one another).  I absolutely LOVE roasting veggies....my favorite is when they get nice and crispy.  These took a while to brown up, but it was so worth the wait.  I'm pretty sure this is the first time I ever tried roasting carrots, and man were they good...so sweet!!!  You just have to try it for yourself, enjoy!

Ingredients:

6 carrots - cut into large sticks

1 parsnip - cut into large sticks

2 potatoes (I used russet..but next time I'm trying about 4-5 yukon gold) - cut into medium sized chunks

1 onion - diced

fresh herbs - thyme and parsley - 3 tbsp chopped

salt

pepper

extra-virgin olive oil

Directions:

1.  In a large bowl mix all veggies *except for onions*.

2.  Add olive oil, herbs - sprinkle generously with salt and pepper.

3.  Spray a large baking sheet with olive oil, spread veggies evenly on sheet.

4.  Roast in a 425 degree oven for 15 minutes - add onions and mix veggies - cook for an additional 20-30 minutes until golden brown.