6 carrots, peeled & cut into sticks
6 parsnips, peeled & cut into sticks
4 sweet potatoes, peeled & diced
4 turnips, peeled & diced
4 beets, peeled & diced
50 ml olive oil 1/4 cup
10 ml thyme 2 tsp
1 ml salt 1/4 tsp
dash pepper
Separately steam carrots, parsnips, sweet potatoes, turnips and beets until tender, approximately 10 minutes each.
In large bowl; gently toss the vegetables with olive oil, thyme, salt and pepper. Place coated vegetables on baking sheets, sprinkle lightly with sugar; bake at 450 F (230 C) for approximately 20 minutes or until tender. Toss together and serve.
Serves 10