Roasted Vegetables

Name: Roasted Vegetables
Total time: 1 min
Ingredients: 1 pound small carrots with tops, trimmed and peeled; 1 pound parsnips, peeled and cut lengthwise into 3-inch pieces; 8 ounces golden beets, peeled and cut into 1-inch wedges; 8 ounces Chioggia beets (candy cane beets), peeled and cut into 1-inch wedges; 2 tablespoons chopped fresh rosemary; 2 tablespoons olive oil; 2 teaspoons kosher salt; 1 teaspoon black pepper

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Total: 1 hours

Servings: 5.5

Cost: $4.74 /serving

Author : Lisa Cericola

Ingredients

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1 pound small carrots with tops, trimmed and peeled1 pound parsnips, peeled and cut lengthwise into 3-inch pieces8 ounces golden beets, peeled and cut into 1-inch wedges8 ounces Chioggia beets (candy cane beets), peeled and cut into 1-inch wedges2 tablespoons chopped fresh rosemary2 tablespoons olive oil2 teaspoons kosher salt1 teaspoon black pepper

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Instructions

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Preheat oven to 400°F. Toss together all ingredients in a large bowl. Spread in a single layer in a 17- x 11-inch rimmed baking pan. Bake in preheated oven until tender, about 45 minutes, stirring every 15 minutes. Serve with roast.