Roasted Root Vegetables
Ingredients
- 2 bulk carrots
- 2 bulk parsnips
- 2 bulk beets
- 1 sweet potato
- 1 Sweet onion
- Olive oil, salt, pepper, onion powder, garlic powder
Directions
- Preheat oven to 425°F
- Wash the first 4 vegetables, and cut into slices. Slice onion. Toss vegetables with 2 tbsp of olive oil, and ½ tsp of each seasoning.
- Spread vegetables onto a baking sheet and roast in the oven for 30 minutes, turning them halfway through.
- Serve immediately, and refrigerate leftovers for 3-5 days.
Source
Primary Ingredient
Carrots
