📖 Instructions

1. Gather and Prep Your Roots: First things first, get all your root vegetables ready. Give 'em a good scrub under cold running water to get rid of any dirt. You can peel them if you like, but for a rustic touch and extra fiber, leaving the skins on is totally fine, especially for carrots and potatoes. For beets, definitely peel 'em unless you like a chewier skin. Once cleaned, chop them into roughly 1-inch pieces. Try to keep the sizes consistent so everything cooks evenly. If you have bigger beets or potatoes, maybe cut those a little smaller than your carrots or parsnips.
2. Season and Toss: Grab a large mixing bowl – you want one big enough to really toss everything around without making a mess. Add your chopped root vegetables to the bowl. Drizzle generously with olive oil; you want every piece to have a light coat, but not be swimming in it. Now, sprinkle with salt, freshly ground black pepper, garlic powder, and onion powder. Use your hands, or a big spoon, to toss everything together. Make sure all those beautiful veggies are coated evenly with the oil and seasonings. This is where the flavor magic begins!
3. Heat the Oven & Arrange: Preheat your oven to a nice hot 400°F (200°C). This high heat is key for getting those gorgeous caramelized edges. Line one or two large baking sheets with parchment paper for easy cleanup (trust me, you'll thank me later!). Spread your seasoned vegetables out in a single layer on the prepared baking sheets. DO NOT overcrowd the pan. If they're piled up, they'll steam instead of roast, and we're aiming for crispy, caramelized perfection here! If you have too many veggies for one sheet, use two.
4. Roast to Perfection: Pop the baking sheets into your preheated oven. Roast for 20 minutes, then take them out, give them a good stir with a spatula, and rotate the pans if you're using two. Put them back in and continue roasting for another 15-25 minutes, or until the vegetables are tender when pierced with a fork, deeply golden, and slightly crispy around the edges. Keep an eye on them; cooking times can vary depending on your oven and the type/size of veggies.
5. Make the Herb Oil: While your veggies are roasting, let's get that fantastic herb oil ready. Grab a small food processor or a mortar and pestle. Add your fresh parsley, thyme, and rosemary leaves (make sure to strip the rosemary leaves from the woody stems). Pour in the extra virgin olive oil, a pinch of salt, and a crack of black pepper. Blend or mash until you have a vibrant, slightly chunky green oil. If it's too thick, add another tiny drizzle of olive oil. Taste it – does it need more salt? More herbs? Adjust to your liking!
6. Finish and Serve: Once your roasted vegetables are perfectly tender and golden, pull them out of the oven. Transfer them to a serving platter or individual plates. Now for the grand finale: generously drizzle that aromatic herb oil all over the hot roasted veggies. The warmth of the vegetables will really bring out the fragrance of the herbs. Give it a final sprinkle of flaky sea salt, if you're feeling fancy. Serve immediately and watch them disappear! These are fantastic as a side to almost any main dish, or even as a light meal on their own.