Roasted Root Vegetables

It's raining and gloomy outside it feels like fall and I'm craving those fall flavors.  It doesn't get any more fall than with root vegetables.  I love root vegetables and make sure I always have them on hand.  You can use any root vegetables you have on hand for this dish.  

While I was reading through the September issue of Southern Living I came across a recipe for a fall vegetable hash.  I had all those vegetables and then some and decided to roast them instead of cooking them on the stove top. 

Roasted Root Vegetables

Inspired by the Southern Living Fall Vegetable Hash September 2013 issue

1 large sweet potato, peeled and chopped

1 large turnip, peeled and chopped

3 carrots, peeled and chopped

1 large onion, chopped

15 small to medium brussels sprouts, cut in half

1 head of garlic, peeled

3 large sage leaves, minced

1 sprig rosemary, minced

2 sprigs thyme, minced

extra virgin olive oil

salt and pepper

5 slices bacon, cut into bite sized pieces

Pre-heat over to 425 degrees.  Line a baking sheet/jelly roll pan with foil (for easy clean-up).  Chop vegetables into uniform small pieces place on baking sheet top with bacon.  Drizzle with olive oil lightly.  Sprinkle with herbs and salt and pepper.  Toss to coat everything and spread out evenly on baking sheet.  Roast for 30 minutes or until vegetable are cooked through and have a beautiful color.