Recipe: Roasted Roots


1 lb garnet yams
1 lb yellow onions
1 lb carrots
¾ lb parsnips
1 bunch beets with greens
olive oil
dried thyme


Wash & peel vegetables. Reserve beet greens. Cut veg in cubes. Toss with oil, salt and thyme. Spread out in a single layer on a cookie sheet. Bake about 90 minutes at 350º, stirring twice, until tender and caramelized.