| 9 | 75 | 252 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 1 h | 2 |
| 1 dash | Black pepper (or to taste) |
| 4 medium | Carrots |
| 1 tsp | Garlic powder |
| 3 tbsp | Avocado oil |
| 1/2 tsp | Oregano, dried |
| 1/4 tsp | Rosemary, dried |
| 1 dash | Salt (or to taste) |
| 3 medium potato(es) | Sweet potato |
| 1/2 tbsp, leaves | Thyme, dried |
Preheat oven to 400F (200C). Line baking dish with parchment paper.
Peel potatoes, parsnips and carrots. Cut the potatoes into wedges. Leave the parsnips and carrots whole. If they're too large however, cut them into smaller pieces.
Place the vegetables in a large bowl, add the oil, herbs and seasonings. Toss well to combine. Add more oil if the vegetables look too dry.
Spread the coated vegetables evenly onto the baking dish and bake for 45 minutes to 1 hour.
To make AIP friendly omit: Black Pepper
| Vegetables | 1.8 |
