Roasted Root Vegetables

Directions

1. 1
   Heat oven to 425 degrees.
2. 2
   Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
3. 3
   Put the vegetables in the oven and roast without stirring for 20 minutes, then check.
4. 4
   If they look dry and are sticking to the pan, drizzle with more oil.
5. 5
   Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so.
6. 6
   Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp.
7. 7
   Remove from the oven.
8. 8
   Garnish with rosemary or thyme.