Name: Roasted Root Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: american
Ingredients: 250 g Carrots (Peeled and chopped into 1-inch pieces); 250 g Parsnips (Peeled and chopped into 1-inch pieces); 300 g Sweet Potato (Peeled and chopped into 1-inch cubes); 1 medium Red Onion (Peeled and cut into wedges); 4 cloves Garlic (Peeled and lightly smashed); 3 tbsp Olive Oil (Extra virgin recommended); 1 tsp Dried Thyme; 1 tsp Dried Rosemary (Crushed slightly to release flavor); 1 tsp Sea Salt (Or to taste); 0.5 tsp Black Pepper (Freshly ground); 2 tbsp Fresh Parsley (Chopped, for garnish)

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