"Roasting winter root vegetables caramelizes their natural sugars, producing a complex, toasty, and lightly sweet flavor. This recipe calls for a variety of winter vegetables, but you could use any combination, as long as you end up with about 12 cups total of bite-size pieces. This recipe can easily be cut in half if you're not cooking for a crowd."
"Preheat the oven to 400 degrees. In a large bowl, combine all the ingredients except the parsley and thyme. Divide the vegetables between 2 large baking sheets, and spread them in a single layer on each sheet. Roast the vegetables for 45 to 60 minutes, turning and stirring them halfway through, until they are tender and lightly browned. Add the vegetables to a serving bowl, and mix in the parsley and thyme."
Use about 12 cups of bite-size winter vegetables such as carrots, sweet onion, turnips, parsnips, rutabaga, and butternut squash, plus garlic, olive oil, salt, thyme, and parsley. Preheat oven to 400°F, toss vegetables (except parsley and thyme) with oil and salt, and spread in a single layer on two baking sheets. Roast 45–60 minutes, turning halfway, until tender and lightly browned to achieve caramelization. Mix in parsley and thyme before serving. Leave skins on after scrubbing or peel as preferred. Avoid crowding pans so vegetables brown rather than steam.
Read at Alternative Medicine Magazine
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