Roasted Vegetables With Thyme

2 lb baking potatoes, scrubbed and cut into medium-sized chunks
1/2 lb carrots, peeled and cut into medium-sized chunks
1/2 lb parsnips, trimmed and cut into medium-sized chunks
1/2 cup extra virgin olive oil
2 tsp dried thyme
salt and freshly ground black pepper

1) Preheat oven to 375F.
2) In a large bowl, toss potatoes, carrots and parsnips with olive oil and thyme. Add salt and pepper to taste. Transfer vegetables to a large roasting pan.
3) Roast for 30 to 45 minutes, stirring occasionally, until vegetables are tender when pierced with a fork.

Review: Oops, forgot to take a pic! We omitted carrots and substituted one turnip. Yay, it was uniform white chunks and tasty. It did take longer than expected to bake, but I suspect we may have used too many potatoes. We do have a large box of them and have added more than necessary to most of our recipes to use them up!