• 6 medium-size carrots, peeled and cut into 1/4-inch slices
• 4 parsnips, peeled and cut into 1/4-inch slices
• 2 large turnips (about 8 ounces), peeled and cut into 1-inch dice
• 4 large white potatoes (about 1 1/2 pounds), peeled and cut into 1-inch dice
• 6 fresh thyme or rosemary sprigs
• 4 tablespoons olive oil
• 2 tablespoon butter, melted
• 1 teaspoon salt 
• 3/4 teaspoon coarse-ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup chopped fresh flat-leaf parsley leaves

Note: You can be pretty flexible with your vegetables.
Squash, broccoli, asparagus, tomatoes all come to mind but then it wouldn't be just root veggies.

Roasted Root Vegetables

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