2 sweet potatoes
4 Tbsp. extra virgin olive oil
4 Tbsp. fresh thyme or 1 Tbsp. dried thyme
Sea salt, to taste
Preheat oven to 415°F. Chop the sweet potatoes, beets, onions, and rutabagas into eights. Put all of the vegetables in a large bowl. Add the olive oil and thyme and toss to cover vegetables. Divide the vegetables onto two baking sheets, spread them out so that they are not touching. Sprinkle them generously with salt and roast in the oven for 45 minutes to 1 hour. Stir every 20 minutes, watching them closely so they don’t burn.
Eat plain, over quinoa, rolled up in a wrap or on a salad.