# What You'll Need:
→ 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 tablespoons olive oil
07 - 1 ½ teaspoons kosher salt
08 - ½ teaspoon freshly ground black pepper
09 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
10 - 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
→ Optional Additions
11 - 3 cloves garlic, minced
12 - 2 tablespoons fresh parsley, chopped for garnish
# Method Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Combine all prepared root vegetables in a large mixing bowl.
03 - Drizzle vegetables with olive oil. Sprinkle with salt, pepper, thyme, rosemary, and minced garlic if using. Toss thoroughly until evenly coated.
04 - Spread vegetables in a single layer on the prepared baking sheet, ensuring pieces are not overcrowded.
05 - Roast for 35–40 minutes, stirring once halfway through cooking, until vegetables are golden brown and fork-tender.
06 - Remove from oven and transfer to a serving dish. Garnish with fresh parsley if desired. Serve warm.
