A combination of colorful roasted vegetables is perfect side dish to kick off fall season.

INGREDIENTS:

4 cup assorted vegetables (such as carrot, russet potatoes, white onion, turnip, cherry tomato, parsnip, butternut squash) cut into 1 inch pieces 

2 cloves of garlic

cherry tomatoes

1 Sprig each of fresh thyme, rosemary, marjoram, oregano and sage chopped 

2 tablespoons Extra virgin olive oil 

Salt and freshly ground pepper to taste 

STEPS:

Preheat oven to 425 degree.

In a large bowl, toss the vegetables, the olive oil, the chopped herbs, salt and freshly ground pepper.

Scatter the vegetables evenly on baking sheet and spread into a single layer.

Roast for about 30 to 40 minutes, stirring halfway through, until tender brown.

Remove from the oven and drizzle some olive oil.