ROASTED ROOT VEGETABLES

Preheat oven to 425°F. Combine oil and seasonings in a large bowl. Add the vegetables and toss to coat. Arrange vegetables in a baking dish. Place lemon slices around vegetables in baking dish. Bake for 30-35 minutes or until desired tenderness. Garnish with fresh thyme before serving.

Tip: No matter which veggies you use, the key to even roasting is cutting them all about the same size. This way they’ll roast evenly. Beets will take the longest to roast, so halve and slice larger beets.