Photo: Brian Woodcock; Styling: Claire Spollen
Yield
Serves 4 (serving size: about 2/3 cup)

How to Make It

Place a baking sheet in oven. Preheat oven to 450° (leave pan in oven). Combine potatoes, carrots, parsnips, canola oil, garlic powder, and ground red pepper. Arrange vegetables in a single layer on preheated pan. Roast at 450° for 30 minutes or until crisp and browned, stirring after 20 minutes. Sprinkle with salt.

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