Roasted Root Vegetables - Fiery Foods & Barbecue Central

Ingredients

• 2 large turnips, peeled and cut into one-inch cubes
• 1 pound beets, peeled and cut into one-inch cubes
• 2 large (chef’s) carrots, cut into 1/2-inch rounds
• 1 large onion, peeled and roughly chopped
• Six small red bliss potatoes, cubed
• 3 tablespoons olive oil
• 1 1/2 tablespoons fresh thyme (or two teaspoons dried)
• 1 tablespoon fresh rosemary
• Coarse kosher salt to taste
• Freshly ground black pepper to taste