Roasted Root Vegetable Medley

1Preheat your oven to 425°F (220°C).

2In a large mixing bowl, combine the diced carrots (2 large), cubed sweet potatoes (2 medium), and diced beet roots (2 medium).

3Drizzle the olive oil (3 tablespoons) over the vegetables and sprinkle with dried thyme (1 teaspoon), garlic powder (1 teaspoon), salt, and pepper.

4Toss the vegetables until they are evenly coated with the oil and seasonings.

5Spread the vegetables in a single layer on a baking sheet lined with parchment paper.

6Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.

7Remove from the oven and let cool for a few minutes before serving.