Roasted Root Vegetables | Food Bank of Wyoming

Ingredients

• 1 large or 2 medium sweet potatoes
• 2 carrots
• 1 parsnip, peeled
• 1 red onion
• 2 tbsp cooking oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 ½ tsp dried rosemary
• Salt and black pepper to taste