4 large carrots (yellow, purple, orange, red)
1 large parsnip
1 sweet potato (yams)
10 small potatoes (purple, red, white)
Cayenne or Chili Pepper
4-5 Stems Fresh Thyme
Or 7 Spice Rub
Preheat oven to 350°F.
Clean, peel and dry the carrots and parsnips. Cut along a slant into pieces about ½ inch thick. Wash the sweet potatoes and small potatoes with a vegetable brush. Cut off tapered ends off sweet potatoes. Cut in half and then cut into half moons, about ½ inch thick. Cut small potatoes in half.
Remove thyme from stems and chop. In a large bowl, add about 2-3 tablespoons of olive oil and fresh thyme. Add salt, pepper and red pepper to taste. Whisk ingredients together.
Add the cut root vegetables to bowl and mix, ensuring that the vegetables are coated with the olive oil/herb mixture.
Using a non-stick pan (or use tin foil) spread out root vegetables. Roast in oven for 15 minutes then flip the vegetables over and roast for another 10 to 15 minutes or until gently browned.
To prevent under/overcooking, cut root vegetables to about the same size.