Roasted Root Veggies

Okay technically butternut squash is not a root vegetable, but I ran out of turnip, and it was just as delicious. That's the beauty of this recipe, you can easily swap out any vegetable for one that would take roughly the same cooking time. I also love that I can batch these veggies up ahead of time and have them on hand to chuck on a salad, in a breakfast bowl or to pair with protein for a quick meal. I honestly love having veggies done like this so that I do not have to overthink what to put together a couple times a week when I am whipping up supper. I just grab them and throw them in with whatever else I am creating and know that I have a good hearty side that is super yummy!

Ingredients:
2 medium beets
3-4 large carrots
1 small butternut squash
2tbsp extra virgin olive oil
1/2 tsp sea salt
​6 sprigs of fresh thyme

Instructions:
1. Preheat the oven to 350F and line 1-2 baking sheets with parchment paper. 
2. Peel and cut all your veggies into 1" cubes. 
3. Drizzle vegetables with extra virgin olive oil, sprinkle with sea salt and place thyme twigs on top. Then put the vegetables in the oven. 
4. Roast the vegetables for 30-35mins, stirring them about halfway through. Once cooked thoroughly, remove from the oven, serve and enjoy!