Ingredients:

  • 1 lb sweet potatoes, peeled and cubed
  • 10 oz carrots, sliced into coins
  • 6 oz parsnip, chopped
  • 4 oz red onion, cut into wedges
  • 4 cloves fresh garlic, smashed
  • 3 tbsp extra virgin olive oil
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (218°C). Line your baking sheet with parchment paper to prevent sticking and ensure a faster cleanup.
  2. Chop your sweet potatoes and root vegetables into uniform 1-inch cubes; slice the red onion into thick wedges to prevent them from burning before the potatoes are done.
  3. In your large mixing bowl, whisk together the olive oil, smoked paprika, thyme, salt, and pepper. Add all chopped vegetables and smashed garlic. Toss vigorously until every surface is glistening with oil.
  4. Spread the vegetables in a single layer on the baking sheet, ensuring there is at least a half-inch of space between pieces.
  5. Roast for 12-15 minutes, remove the pan, and flip the vegetables with a spatula.
  6. Return to the oven for another 10-15 minutes until the edges are mahogany-colored and the centers are velvety.