2 sweet potatoes, peeled, chopped
2 red skinned potatoes, chopped
3 large carrots, chopped
1 cup onion, chopped
2 Tbsp olive oil
1 tsp thyme
1 tsp rosemary
salt and pepper
1 can cannellini beans, drained, rinsed
- Preheat oven to 350* Combine chopped vegetables in large mixing bowl.
- Toss veggies in in olive oil and pour into large casserole pan. Sprinkle with thyme, rosemary, salt and pepper.
- Roast 30-40 minutes, stirring occasionally, until tender.
- Remove from oven, mix in cannellini beans. Serve with honey mustard.