Fall is the perfect season for roasting root vegetables. This recipe from the New York Times won’t disappoint. Preheat oven to 425 degrees Fahrenheit. Peel 3 pounds of assorted root vegetables such as carrots, parsnips, turnips, and potatoes and cut them into 1 to 2-inch chunks. Place them in a baking pan, toss with 1/4 cup olive oil and a sprinkle of salt and pepper. Roast for 20 minutes then turn, drizzling more oil if they look dry. Roast for another 20 minutes, then stir in chopped rosemary, thyme, parsley or your herbs of choice. Bake for an additional 20 to 30 minutes, until crisp. Garnish with rosemary or thyme and enjoy.