Roasted Root Vegetable Medley
Preheat your oven to 350°F.
Line a large rimmed baking sheet with parchment paper.
Cut your vegetables into ¾ to 1 inch chunks and add to a bowl.
Add the oil, sage, rosemary, and thyme, as well as the salt and pepper (to taste) to the bowl and toss.
Spread the mixture out on the baking sheet and bake on the lower rack for 50 minutes, stirring occasionally until vegetables are tender and brown.
Toast the pumpkin seeds and chopped walnuts in a pan over medium-high heat (no oil) until fragrant and use as a garnish.