# Components:
→ 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 - 1½ 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
# Directions:
01 - Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - Transfer all prepared root vegetables into a large mixing bowl.
03 - Drizzle vegetables with olive oil, then sprinkle with salt, pepper, thyme, rosemary, and minced garlic if using. Toss thoroughly until all pieces are evenly coated.
04 - Spread seasoned vegetables in a single, even layer across the prepared baking sheet.
05 - Roast for 35 to 40 minutes, stirring once at the halfway point, until vegetables achieve golden-brown caramelization and are tender when tested with a fork.
06 - Remove from oven, transfer to a serving vessel, and garnish with fresh parsley if desired. Serve immediately while warm.
