Roasted Root Vegetables with Fresh Herbs

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!