Roasted Root Vegetables
4 medium russet potatoes cut into 1-inch pieces
4 medium parsnips peeled and cut into 1-inch lengths
4 medium sweet potatoes peeled and cut into 1 1/2-inch pieces
4 medium turnips cut into 1 1/2-inch pieces
2 small red onions cut vertically into 6 to 8 wedges
1/4 cup plus 2 tablespoons extra virgin olive oil
1 1/2 teaspoons Kosher salt
1 teaspoon Freshly ground black pepper
3 tablespoons minced fresh thyme optional
Position oven racks in upper and lower thirds of oven. Preheat oven to 425°. In a large rimmed baking pan, combine potatoes and parsnips. In another large rimmed baking pan, combine sweet potatoes and turnips. Divide onions between baking pans. Drizzle each vegetable mixture with 3 tablespoons olive oil, and sprinkle each with 3/4 teaspoon salt and 1/2 teaspoon pepper. Toss each mixture well, and spread in single layers in pans.
Bake vegetables for 20 minutes. Stir both pans. Rotate position of pans in oven, and bake for 15 to 20 minutes longer, or until browned and tender. Sprinkle vegetables with thyme, if desired. Using a metal spatula, transfer to a large serving dish.