Roasted root vegetables

This is one of my favorite fall and winter side dishes.

It makes use of the best seasonal produce and can be varied endlessly.

My favorite combination is sweet potato, carrot, parsnip, fennel, and potato with onions and garlic.

Dice them all up and add 3 bay leaves, 1 tablespoon of herbes de Provence, and 1 tablespoon of brown sugar. Toss with olive oil, salt and pepper.

You can skip the sugar if you are avoiding that for any reason. It helps the ensemble caramelize, but it is still good without it. Bake at 400 for about 45 minutes, stirring once.

I often serve this with roast chicken and the leftovers are fun to use as breakfast potatoes. You could also add them to soup or top a salad with them.

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