Roasted Fall Veggies

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Y’all.  You know I am all about local and fresh.  Well this is one great healthy recipe for your holiday table or even your Sunday Supper.  Mix it up and find what is freshest locally.   Y’all are gonna love the taste and flavors of this dish once roasted off.

• 1/2 lb small red potatoes
• 2 carrots
• 2 beets
• 2 parsnips
• 1 tbsp olive oil
• Bay leaf
• 1/4 tsp dried thyme, crumbled
• Garlic cloves, crushed
• 2 lbs butternut squash, peeled and cut into 3/4 inch pieces (4 cups)
• Fresh thyme sprigs for garnish, if desired

Directions

1. In a bowl toss together the potatoes, quartered.  Add carrots, beets and parsnips all chopped into bite size pieces. Add 1 tbsp of the oil, bay leaf, dried thyme, garlic, and salt and pepper to taste then toss to coat.
2. Spread the vegetables in an oiled large toasting pan and roast them in the middle of a preheated 375° oven, shaking pan every 5-10 minutes for 25 minutes.
3. In a bowl, toss the squash with the remaining tablespoons oil and salt and pepper to taste and add it to the pan. Roast the vegetables, shaking the pan occasionally, for 10-20 minutes more, or until they are tender. Discard the bay leaf and garnish the vegetables with the thyme sprigs.