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 to 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.