8 Servings

How to Make It

Step 1

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.

Step 2

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.

Step 3

Toss all vegetables together with parsley, if desired, and transfer to a serving dish.

Ratings & Reviews

stellacorona's Review

June 20, 2013
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.