This roasted root vegetables recipe contains carrots, parsnips, sweet potatoes, onions and beets, all roasted together until browned and caramelized. The ultimate fall side dish that pairs perfectly with so many different seafood and meat options.
1 1/2cupssweet potatoespeeled, cut into 1 inch pieces
1/2cupred onioncut into 1/2 inch wedges
1cupparsnipspeeled, cut into 1 inch pieces
1 1/2cupsbeetsred or yellow or a combination, peeled and cut into 1 inch pieces
1/4cupextra virgin olive oil
1 1/2teaspoonsminced garlic
Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat with cooking spray.
Mix together the olive oil, garlic, salt and pepper in a small bowl.
Spread the vegetables out on the sheet pan in a single layer.
Drizzle the olive oil mixture over the top; use your hands to toss the vegetables around to evenly coat.
Roast for 25-30 minutes or until vegetables are tender and starting to caramelize. Sprinkle with parsley, then serve.
If you're using red beets and want to keep them from staining the rest of the vegetables, wrap them separately in a foil packet to contain the juices, then place the packet on the sheet pan with everything else.