| 11 | 57 | 974 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 12 min | 45 min | 1 |
| 3 cup | Potato |
| 3 cup | Sweet potato (or yams) |
| 3 cup | Carrots |
| 3 cup | Beets, raw (rutabaga, turnip, or parsnips work too!) |
| 1/4 cup | Parsley, fresh |
| 1 medium | Yellow onion (small) |
| 1 tsp | Salt |
| 1 tbsp | Garlic powder |
| 1 tbsp | Rosemary, fresh |
| 1 tsp | Thyme, fresh |
| 2 leaf | Sage, fresh |
1. Preheat oven to 450°.
2. Wash root veggies and chop into small chunks.
3. Wash herbs and cut or chop into small pieces.
4. Peel onion and dice into small pieces.
5. Combine all ingredients in a large glass baking pan and stir to coat roots in herbs and spices.
6. Place pan on center rack in oven and bake for 30 minutes.
7. Stir/flip roots in pan and return to oven for another 10–15 minutes or until tender and until the edges are starting to turn golden.
| Vegetables | 24.1 |
