Colorful Herb Roasted Root Vegetable Strips

This simple root vegetable blend of carrots, potatoes and onions seasoned with fresh herbs is one of my favorite main course accompaniments, particularity when I’m serving pork. Plus, they’re packed with good-for-you ingredients and fresh flavors.

Ingredients

• 1 bunch of rainbow carrots, peeled and cut into 4 inch pieces, then cut lengthwise into ½ inch sticks

• 2 sweet potatoes peeled and cut lengthwise into ½ inch thick strips

• 2 potatoes peeled and cut lengthwise into ¼ inch sticks

• 1 white onion peeled and cut into wedges

• 1 T fresh rosemary

• 1 T fresh thyme

• 1/3 c olive oil

• 1 t salt

• ½ t ground pepper

Instructions

Preheat oven to 400°. Mix all of the ingredients in a mixing bowl. Spread out evenly on a baking pan. Cook until crisp, about 30 minutes. Give the vegetables a toss after 15 minutes. Serves 6.

TIP: Have the dish prepared oven ready on a baking sheet before your guests arrive. If you don’t have the ability to cook vegetables in a separate oven, you can cook these ahead of time and reheat.