Roasted Root Vegetables Medley

This is a delicious and fun way to eat root vegetables. They are sweet, savory, crunchy, and perfect for any occasion.

Ingredients

Serves 4

8 young carrots with the green tops intact

8 medium parsnips, peeled and cut into long wedges

4 medium beets, peeled and quartered

2 tablespoons extra-virgin olive oil

2 sprigs fresh rosemary, leaves coarsely chopped

1 teaspoon salt

1 teaspoon freshly ground black pepper

Add More Color

If available, add purple carrots to this medley. If you’re lucky you might also find white carrots. This will add more character to your dish and your family will love them!

1. Preheat the oven to 375°F.
2. Put the carrots, parsnips, and beets in a large baking pan.
3. Add the olive oil, and mix well to combine.
4. Add the chopped rosemary. Season with salt and pepper, and mix well.
5. Place the baking pan in the oven, and cook for 30 minutes, or until the vegetables are tender. Remove from the oven and serve warm.