Roasted Vegetables

• Olive oil
• Veggies, such as carrots, parsnips, asparagus, garlic, onions, shallots, brussel sprouts, green beans, potatoes, turnips, sweet potatoes, rutabaga, or winter squash
• fresh rosemary and thyme
• salt and pepper

Cut vegetables into large bite-size pieces, or even larger. If cut too small, they dry out easily. Place in a roasting pan, and drizzle with olive oil. Finely chop the herbs and sprinkle them on top. Generously salt and pepper, and toss with fingers until all veggies are lightly coated with oil and the herbs are mixed in. Place in oven at 350 until veggies are soft and caramelized, at least 60 minutes and up to 2 hours. Check higher density/larger sized veggies, especially parsnips, for doneness. If these are done, everything is. If drying out, cover with foil.

Optional: broil cheese, such as Gruyere, on top in the last 10 minutes of cooking.