Ingredients:

  • 1 lb (450g) carrots, peeled and chopped into 1-inch pieces
  • 1 lb (450g) parsnips, peeled and chopped into 1-inch pieces
  • 1 lb (450g) Yukon Gold potatoes, scrubbed and chopped into 1-inch pieces
  • 1 lb (450g) sweet potatoes, peeled and chopped into 1-inch pieces
  • 1 red onion, cut into wedges
  • 1/4 cup (60ml) extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • Lemon wedges, for serving (optional)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Make sure the oven is fully heated before you put the veggies in.
  2. Wash, peel (if necessary), and chop all the root vegetables and red onion into roughly 1-inch pieces. Aim for consistent size for even cooking.
  3. In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, parsley, salt, and pepper.
  4. Place the chopped vegetables in a large mixing bowl. Pour the herby garlic oil over the vegetables and toss well to ensure they are evenly coated.
  5. Spread the vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan. Roast for 35-45 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
  6. Remove from oven and serve immediately. Garnish with fresh parsley and lemon wedges, if desired.