Ingredients

• 2 pound sweet potatoes, peeled and cut into 1-inch cubes
• 1.5 pound parsnips, peeled and cut into 1-inch batons
• 4 tablespoon extra-virgin olive oil
• 6 clove garlic, minced
• 2 teaspoon fresh thyme, leaves only
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon cayenne pepper

Steps

1. Preheat your oven to 425°F (220°C).
2. Wash and peel the sweet potatoes and parsnips, then cut the sweet potatoes into 1-inch cubes and cut the parsnips into 1-inch batons on a cutting board.
3. Transfer the cut sweet potatoes and parsnips to a large baking sheet.
4. Drizzle the vegetables with olive oil and add the minced garlic, fresh thyme leaves, sea salt, black pepper, and cayenne pepper if using.
5. Toss everything together with your hands until all vegetables are evenly coated with oil and seasonings.
6. Spread the vegetables in a single layer on the baking sheet.
7. Roast in the preheated oven for 30 to 35 minutes, stirring halfway through, until the vegetables are golden brown and tender when pierced with a fork.
8. Remove from the oven and taste; adjust seasoning if needed with additional salt and pepper.
9. Transfer to a serving platter and serve immediately while warm.