These roasted root vegetables are such an easy and healthy side dish for any meal. Sweet potatoes, carrots and onion are tossed with oil and herbs and roasted until tender and caramelized.
Preheat oven to 425ºF and line a baking sheet with parchment paper.
Add the oil and oregano to a large bowl and whisk to combine.
Add sweet potatoes, carrots (or parsnips) and onion to the bowl. Toss to coat veggies. Sprinkle vegetables generously with sea salt and pepper.
Spread veggies onto the prepared baking sheet. Make sure they are in one layer so they roast instead of steam. Roast veggies until tender, about 50 minutes, tossing halfway.
This dish can be made up to 4 hours ahead. Let it stand at room temperature. If desired, rewarm in 350ºF oven for about 15 minutes, or serve at room temperature.