Ingredients

• 1 pound beets, peeled and cut into 1-inch cubes
• 12 ounce carrots, peeled and cut into 1-inch pieces
• 12 ounce parsnips, peeled and cut into 1-inch pieces
• 14 ounce red potatoes, cut into 1-inch cubes
• 4 tablespoon extra-virgin olive oil
• 2 teaspoon thyme, fresh leaves
• 1 teaspoon rosemary, minced
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper, freshly ground
• 0.25 teaspoon garlic powder
• 0.5 bunch fresh thyme sprigs

Steps

1. Preheat oven to 425°F.
2. Peel and cut beets into 1-inch cubes, then place in a large bowl.
3. Peel and cut carrots into 1-inch pieces, then add to the bowl with beets.
4. Peel and cut parsnips into 1-inch pieces, then add to the bowl.
5. Cut red potatoes (unpeeled) into 1-inch cubes, then add to the bowl with the other vegetables.
6. In a small bowl, whisk together olive oil, fresh thyme leaves, minced rosemary, sea salt, black pepper, and garlic powder.
7. Pour the herb oil mixture over the vegetables and toss gently until all pieces are evenly coated.
8. Spread the vegetables in a single layer on a 9x13 inch baking sheet.
9. Place in preheated 425°F oven and roast for 30-35 minutes, stirring halfway through, until vegetables are golden brown and tender when pierced with a fork.
10. Remove from oven and taste, adjusting salt and pepper as needed.
11. Transfer to a serving dish and garnish with fresh thyme sprigs if desired before serving.