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Roasted Root Vegetables
Print Recipe
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
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!