Place one rack in upper third of oven and a second in lower third; preheat oven to 425°F. Place carrots, parsnips, sweet potatoes and turnips in a large bowl and toss together with oil, paprika, thyme, salt and pepper. Spread out on two rimmed baking sheets.
Roast for 20 minutes, stirring occasionally. Rotate pans and add garlic to one pan. Continue roasting until vegetables are just tender and slightly browned, 10 to 15 minutes more.
Toss all vegetables together with parsley, if desired, and transfer to a serving dish.
these were really good! my picky 19 year old has been eating the leftovers!!!!! i didn't have parsnips so i used a white potato and an onion. also, just used 1 regular carrot, 2 small turnips and a sweet potato. usually don't use parsley in my cooking. will make this again. the amount of veggies i used were more than enough for the 3 of us.
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