# Ingredient List:
→ Root Vegetables
01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 2 medium parsnips, peeled and cut into 1-inch pieces
03 - 1 medium sweet potato, peeled and diced
04 - 1 medium red beet, peeled and diced
05 - 1 small rutabaga or turnip, peeled and diced
→ Seasonings & Oil
06 - 3 tbsp olive oil
07 - 1 ½ tsp kosher salt
08 - ½ tsp freshly ground black pepper
09 - 1 tsp dried thyme or 1 tbsp fresh thyme leaves
10 - 1 tsp dried rosemary or 1 tbsp fresh rosemary, chopped
→ Optional Additions
11 - 3 cloves garlic, minced
12 - 2 tbsp fresh parsley, chopped (for garnish)
# How to Make:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine all the prepared root vegetables.
03 - Drizzle with olive oil, sprinkle with salt, pepper, thyme, rosemary, and add garlic if using. Toss well to coat evenly.
04 - Spread the vegetables in a single layer on the prepared baking sheet.
05 - Roast for 35–40 minutes, stirring once halfway through, until vegetables are golden and fork-tender.
06 - Remove from oven, transfer to a serving dish, and garnish with fresh parsley if desired. Serve warm.
