Herb Roasted Root Vegetables - cooking recipe

Ingredients

2 medium potatoes, cut into chunks
2 medium carrots, peeled and cut into chunks
1 turnip, peeled and cut into chunks
1/2 yellow onion, cut into chunks
2 garlic cloves, chopped
1 tablespoon olive oil
1 teaspoon thyme
1 teaspoon pepper, freshly cracked
1/2 teaspoon salt
1/2 teaspoon rosemary
1/2 teaspoon basil

Preparation

preheat oven to 375.
in a gallon sized ziplock bag, combine all ingredients and shake vigorously to coat all the veggies.
spread veggies evenly onto a 13 x 9 inch baking dish.
bake for 30-40 minutes until slightly browned and cooked through.