Sweet potatoes, washed, dried and sliced (do not peel)
Parsnips, washed, dried and sliced (do not peel)
Baby potatoes, washed, dried, might leave whole (do not peel)
Carrots, washed, dried, sliced (do not peel)
Fresh rosemary and thyme (how? chopped or in sprigs?)
1. Preheat oven to 375F.
2. Mix all the vegetables in a large bowl or just evenly spread them on a baking sheet, they’ll shrink significantly, so don’t worry if it gets too crowded.
3. Season with sea salt and fresh pepper. Sprinkle with extra virgin olive oil. Add the rosemary and thyme.
4. Mix well and let cook for 45 min or until golden crispy.
5. Serve with hummus to make a delicious appetizer.