Makes 4 servings (serving size: 1 1/4 cups veggies)
1 pound carrots, peeled and cut lengthwise
1 pound parsnips, peeled and cut lengthwise
1 pound beets, peeled and cut into wedges
1 red onion, cut into wedges
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 orange, cut in half
1/2 cup coarsely chopped fresh parsley, for garnish
How to Make It
Preheat oven to 400°F. In a bowl, toss carrots, parsnips, beets, and onion with olive oil; season with salt and pepper.
Spread vegetables in a single layer on roasting pan, leaving as much space as possible between each. Roast until lightly browned and just tender (50-60 minutes), stirring halfway through baking. Remove; squeeze orange juice over top. Toss and transfer to platter. Serve with parsley.