Easy Recipe
Prep Time
15 minutes
Cook Time
45 minutes

Make this dish during the bounty of the autumn harvest. It can be served with baked chicken or fish or a bean stew and a green salad. You can vary the vegetables according to what you have on hand. Make a double batch using a large sheet pan or two baking dishes. Leftover roasted vegetables are delicious eaten cold on green salads with leftover chicken or fish for quick lunches, or mixed with whole grains, steamed greens, and a simple dressing for a quick, nourishing lunch! 

3 red potatoes cut into chunks
2 small sweet potatoes peeled and cut into chunks
3 Jerusalem artichokes scrubbed and cut into chunks
3 carrots cut into chunks
2 beets peeled and cut into chunks
½ teaspoons Herbamare (or sea salt)
3 tablespoons fresh herbs (rosemary, thyme, savory)
3 tablespoons extra virgin olive oil
2 tablespoons chopped parsley (for garnish)