2 Tbsp. vegetable oil
1/2 tsp. garlic salt
1/4 tsp. dried thyme, crushed
1/4 tsp. dried oregano, crushed
1/8 tsp. pepper
3 cups (1 pound) peeled root vegetables, such as sweet or white potatoes, parsnips, or carrots, sliced 1/4-inch thick
• In a large bowl, stir together the oil, garlic salt, thyme, oregano, and pepper. Add the vegetable slices and toss gently until well coated. Arrange in a single layer on lightly greased baking sheets.
• Bake in a preheated 350°F oven for 20 to 25 minutes, or until crisp and light golden brown.
Makes 4 to 6 servings
