Roasted Root Vegetables

Before anything else, I have to mention that today is my oldest son's birthday. As Sandy Denny once asked, "Who knows where the time goes?"; let's just say that I think we're both feeling a lot better today than we were all those years ago, and it is impossible to imagine my life without him. So: happy birthday to the first great love of my life!

Holiday Side Dish Week continues, with a dish that never fails to appear - with minor variations - at Thanksgiving and Christmas. Sweet potatoes, carrots, and onions are a constant, but after that, pretty much anything goes: brussels sprouts, beets, asparagus, cauliflower, fingerling poatoes, parsnips, even (if you happen to roll that way, which we don't) turnips....if it grows underground, chances are it will respond well to being rubbed with oil and spices and then roasted in the oven.

Roasted Root Vegetables

Ingredients
~ 1/4 cup olive oil
~ 1 tsp. each: salt, thyme, tarragon, rosemary (and/or any other herbs you may prefer)
~ A few grinds of black pepper
~ 4 large sweet potatoes, cut into chunks
~ 1 lb. carrots, cut into 2' slices on the diagonal
~ 2 large onions, coarsely chopped
~ 1 lb. asparagus, cut into 3" slices (not technically a root, but nice all the same)

Directions
~ Preheat the oven to 400 degrees.
~ Place the chopped onions, carrots and sweet potatoes on a large, rimmed baking sheet or casserole, then pour the oil/seasoning mixture over them.
~ Now (this is the fun part!), get in there with your hands and make sure that everything is well coated.
~ Cover with foil and cook about 25 minutes, stirring occasionally.
~ Uncover, stir, add the asparagus, and combine thoroughly with the other vegetables. Continue cooking another 20-25 minutes, stirring occasionally, until everything is roasted to autumnal beauteousness. Serve hot.