Ingredients:
½ lb. fingerling potatoes, roughly chopped
3 heirloom carrots, peeled and roughly chopped
2 parsnips, peeled and roughly chopped
2 turnips, peeled and roughly chopped
2 red onions, peeled, cut in ½ and each ½ cut into ¼’s
1 head garlic, peeled
2 Tablespoons fresh thyme, minced
2 teaspoons fresh rosemary, minced
3 Tablespoons extra virgin olive oil
salt and pepper to taste