Easy Pan Roasted Vegetables

• 1 large parsnip, peeled and chopped (or sub 2 small per 1 large)
• 1 large Yukon potato, chopped (or sub 2 small yellow per 1 large Yukon)
• 1 small-medium sweet potato, chopped (skin on)
• 1 small bundle carrots, tops removed, peeled and chopped
• 2 small beets, tops removed, peeled and chopped
• 5 cloves garlic, skin removed
• 1 medium red or yellow onion, sliced in wedges lengthwise
• 2 Tbsp fresh herbs (we used rosemary and thyme // or sub dried)
• 2 Tbsp oil (see notes for oil-free method!)
• 1/4 tsp each sea salt and black pepper
• 1 Tbsp maple syrup or organic brown sugar (optional)

FOR SERVING optional

• Easy Vegan Gravy