Roasted Root Vegetables

Ingredients:

1 medium yam, cubed
1 small butternut squash, peeled and cubed (cut bulbous part off squash then slice skin off with knife)
2 carrots, sliced
2 parsnips, sliced
1 large onion cut into strips
1/3 cup organic extra virgin olive oil
splash of balsamic vinegar
1 tablespoon dried thyme
unrefined sea salt and black pepper to taste

Directions:

Preheat oven toΒ 375 F. Toss all ingredients together in large bowl. Transfer to roasting pan and roast for approx 45 min or until desired tenderness is reached.

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