# What You Need:
→ Root Vegetables
01 - 2 medium carrots, peeled and cut into 1-inch chunks
02 - 2 parsnips, peeled and cut into 1-inch chunks
03 - 1 medium sweet potato, peeled and cubed
04 - 1 small rutabaga, peeled and cubed
05 - 1 red onion, peeled and cut into wedges
→ Seasonings
06 - 3 tablespoons olive oil
07 - 1½ teaspoons sea salt
08 - ½ teaspoon freshly ground black pepper
09 - 1½ teaspoons dried thyme or rosemary
10 - 2 cloves garlic, minced
→ Garnish
11 - 2 tablespoons fresh parsley, chopped
# Step-by-Step Directions:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, mix all prepared root vegetables and red onion.
03 - Drizzle olive oil over the vegetables, sprinkle with sea salt, black pepper, dried thyme or rosemary, and add minced garlic. Toss thoroughly to coat evenly.
04 - Spread the vegetables in a single layer on the prepared baking sheet.
05 - Roast for 35 to 40 minutes, stirring once halfway through, until vegetables are tender and golden brown.
06 - Transfer to a serving dish and garnish with chopped fresh parsley if desired. Serve hot.
