Roasted Root Vegetables

1 large or 2 medium sweet potatoes

2 carrots

1 parsnip, peeled

1 red onion

2 tbsp cooking oil

1 tsp garlic powder

1 tsp dried thyme

1 ½ tsp dried rosemary

Salt and black pepper to taste

1. Preheat oven to 425 degrees Fahrenheit.

2. Chop sweet potato, carrots, parsnip, and onion into 1-inch chunks. The more similar they are in size, the more evenly they will cook.

3. Add vegetables to a baking sheet and drizzle with oil, then sprinkle with garlic powder, thyme, rosemary, salt, and black pepper.

4. Toss with your hands or a large spoon to coat vegetables evenly, then spread them out in an even layer.

5. Roast for about 35-40 minutes, stirring once halfway through. Vegetables will be fork-tender when done.

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