Assorted root vegetables (e.g., carrots, parsnips, potatoes, sweet potatoes)

3 tablespoons Esmea organic extra virgin olive oil

2 cloves garlic, minced

1 teaspoon dried thyme

Salt and pepper to taste

Preheat the oven to 400°F (200°C).

Peel and chop the root vegetables into even-sized pieces.

Place them in a roasting pan.

In a small bowl, whisk together Esmea organic extra virgin olive oil, minced garlic, dried thyme, salt, and pepper.

Drizzle the mixture over the vegetables and toss to coat.

Roast in the preheated oven for about 40-45 minutes, stirring occasionally, until the vegetables are tender and caramelised.