Everyday Roast Vegetables

Name: Everyday Roast Vegetables
Prep time: 10 min
Yield: Makes 4 servings (serving size: 1 1/4 cups veggies)
Ingredients: 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

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Prep Time

10 Mins

Cook Time

1 Hour

Yield

Makes 4 servings (serving size: 1 1/4 cups veggies)

Ingredients

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

Step 1

Preheat oven to 400°F. In a bowl, toss carrots, parsnips, beets, and onion with olive oil; season with salt and pepper.

Step 2

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.

Everyday Roast Vegetables

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