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Roasted Root Vegetables

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Side Dish
Servings 4
Calories 220 kcal

Ingredients
  

  • ½ lb carrots
  •  ½ lb potatoes
  • 1/2 lb yellow onions
  • 1/2 lb parsnips
  • 4 cloves garlic
  • to taste olive oil
  • to taste salt and pepper

Instructions
 

  • Preheat oven to 425 degrees.
  • Peel carrots and parsnips. Chop all vegetables into 1-2-inch size pieces.
  • Place chopped vegetables on a baking sheet and drizzle with olive oil, sprinkle with salt and pepper and toss to coat.
  • Roast vegetables for 20 minutes. After 20 minutes, take a spatula and stir vegetables while flipping over some. Roast for another 20 minutes.
  • Once vegetables are done cooking, top with fresh ground black pepper. Enjoy!