Roasted Root Vegetables
Recipe from Food Network
Ingredients
- 2 sweet potatoes (about 1 pound), scrubbed and cut into wedges
- 1 (1-pound) bag baby carrots
- 1 bunch parsnips, peeled and cut into 1-inch pieces
- 1/3 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Method
- Heat the oven to 425°F and position a rack in the center.
- Toss sweet potatoes, carrots, and parsnips with olive oil, salt, and pepper on a baking sheet.
- Roast, stirring occasionally, until browned and tender, about 25 to 30 minutes.