Ingredients
1 large potato, peeled and cut into 1-inch cubes1 medium sweet potato, peeled and cut into 1-inch cubes2 medium carrots, halved lengthwise and cut into 2-inch pieces1 medium parsnip, peeled, halved lengthwise and cut into 2-inch pieces1 small turnip, peeled and cut into 1-inch cubes1/2 pound kohlrabi, peeled and cut into 1-inch cubes6 large shallots, halved3 tablespoons olive oil2 teaspoons coarsely ground pepper1 teaspoon salt6 fresh thyme sprigs6 fresh rosemary sprigs
Preparation
Preheat oven to 425°. Place first 7 ingredients in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender; drain.
Transfer vegetables to a large bowl. Combine oil, pepper and salt; drizzle over vegetables and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans; arrange herb sprigs over vegetables.
Bake, uncovered, 20-25 minutes or until tender, stirring occasionally.
