Adapted from Yoga Journal to be oil-free.

Ingredients
2 lbs of root vegetables in whatever combination you like: potatoes, sweet potatoes, carrots, yams, rutabagas, and parsnips
2 Tbsp chopped fresh sage (or 2 tsp dried sage)
Sea salt (optional)
2 Tbsp finely chopped parsley
2 garlic cloves, minced
1 tsp finely grated lemon zest

Preparation
Preheat oven to 400F. Peel the vegetables and cut into 3-inch batons that are between 1/2 and 3/4 in thick.
Place in a bowl and season with sage and salt (if using). Transfer to a large roasting pan.
Roast for 20 minutes, stir well, and continue roasting until crispy on the outside and tender inside, about 40 minutes total. Toss with parsley, garlic, and lemon zest.