Roasted Root Vegetables

2 pounds of root vegetables (red potatoes, sweet potatoes, turnips or carrots and/or peeled rutabagas or parsnips) cut into 1-inch cubes
1 medium onion, peeled and cut into ¼-inch wedges
3 cloves garlic, minced
2 tbsp. olive oil
1 tbsp. chopped fresh thyme (or 1 tsp. dried)
Salt and freshly ground pepper

Preheat oven to 400 degrees.

In large bowl, combine vegetables, garlic, oil, thyme, salt and pepper;

Toss to evenly coat. Transfer coated vegetables to baking dish. Do not crowd vegetables. Bake until tender and browned, 45 to 50 minutes, stirring every 15 minutes. Before serving, taste and add fresh chopped herbs or sprinkle with vinegar. Serves 4.