INGREDIENTS
1 lb
Butternut squash
3
Carrots, cut into 2'' chunks
2
Garlic cloves
2 tbsp
Herbs, mixed
2
Parsnips, cut into 2'' chunks
2 tbsp
Rosemary, fresh or dried
1 lb
Sweet potatoes
2 tbsp
Thyme, fresh or dried
1 tbsp
Black pepper
2 tsp
Himalayan pink salt
3 tbsp
Olive oil