Roasted Root Vegetables

Makes about 8-10 servings

1 lb. celery root, peeled and cut into chunks
1 lb. baby carrots with stems
1/2 lb. leeks, cut into chunks and rinsed well
1 lb. parsnips, peeled and cut into chunks
1/2 lb. frozen pearl onions
1/2 lb. Brussels Sprouts, cut in half
4 Tablespoons olive oil
1 teaspoon Kosher salt
1/2 teaspoon black pepper
2 Tablespoons fresh chopped rosemary
1 Tablespoon fresh chopped thyme

Preheat oven to 425°

In a large bowl, combine prepared vegetables, olive oil, salt, pepper, rosemary and thyme. 

Spread evenly between two baking sheets.  

Roast 20 minutes.  Stir vegetables and roast an additional 20 minutes or until the vegetables are tender and golden brown.

Notes:
*Use any root vegetable you like such as sweet potatoes, turnips, red-skinned potatoes, yukon gold potatoes, beets..
*Use any herb/spice you like as well such as sage, cayenne for some spice,