Roasted vegetables are super tasty and easy to make. They not only add nutrition to any meal but also loads of color to your plate. There really isn’t a right or wrong way to make this delicious side. Use whatever vegetables you prefer and have fun with it!
3 tbsp of EVOO ( extra virgin olive oil)
2 tbsp fresh chopped herbs ( thyme, oregano or rosemary)
2 medium sweet potatoes, cut into two-inch cubes
1/2 lb carrots, peeled and cut into 3/4 inch rounds
1/2 lb parsnips, peeled and cut into 3/4 inch rounds
1 red onion, peeled and cut into 1/2 wedges
1 tsp kosher salt
1/2 tsp ground pepper
* Please note that this dish can also be made using Brussel sprouts, broccoli or beets (red or golden)
Preheat oven to 425 degrees. Mix oil and chopped herbs in a large bowl. Add sweet potatoes, carrots, parsnips, onions and salt and pepper until vegetables are coated with oil. Evenly spread vegetables on a baking sheet in one layer so they roast as opposed to steaming. Stir vegetables halfway through the roasting process to ensure they are fully cooked
Roast veggies until tender, 40-50 minutes. Remove sheet from oven and let stand for 5-10 minutes before serving.