Roasted Root Vegetables

Last night I cooked up an assortment of root vegetables inspired by a Jamie Oliver show Cate and I had seen a few weeks ago.  For this dish I used sweet potatoes, leeks, parsnips, carrots, beets, garlic and an assortment of herbs.  Cleaned and chopped all the veggies into about 1 inch cubes.  Boiled the sweet potatoes for about 10 minutes, and blanched the beets.  I also melted down a half stick of butter and added about 1clove of garlic to the butter for a minute before taking it off the heat.  After the veggies cooled I just got creative with the seasoning.  The sweet potatoes got a toss in butter, garlic and thyme.  The carrots and parsnips got tossed in olive oil, rose mary and honey.  The leaks got a bath in olive oil, garlic and sage, and the beets got tossed with balsamic vinegar, thyme and a few bay leaves.  Everything got a good hit of salt and pepper.  All the vegetables went onto a single baking sheet so the flavors could run together a bit.  Into an oven preheated to 425 for about 40 minutes and they were ready to go.  Didn't get any pictures of the finished product because Cate and I were too hungry! Delicious and simple.