Crispy, full flavored, delicate roasted root vegetables that are incredibly easy to make! This 10 minute, throw in the oven recipe is a go-to quick meal starter! This recipe is: 1-pan, oil-free, and packed with veggies!
Scrub all of your produce with a veggie brush well to reduce exposure to pesticides
Chop sweet potatoes, parsnips, carrots, and potatoes into about 1 inch cubes/pieces, just try to make everything a somewhat similar size so it will cook evenly. Place in a large bowl.
Add the vinegar, rosemary and thyme, salt and pepper to the bowl with the chopped vegetables.Stir until everything is coated evenly and looks delicious
Pour onto nonstick baking mat or lined baking sheet and spread out into an even layer.Bake for 30-40 minutes, give it a stir halfway through and when the timer goes off, poke a piece with a fork to check the tenderness, if they seem soft but not crispy, add 5 minutes.
Optional: sprinkle with vegan Parmesan shreds in the last 5-10 minutes of cooking for a creamy melted topping! I like this brand!