Oven-Roasted Root Vegetables

1. 1

   Place 2 baking sheets in the oven and preheat to 425 degrees F.

2. 2

   Cut all the vegetables into 1 1/2-inch pieces.

3. 3

   Cut the onions through the base core to keep some of the layers in chunky pieces.

4. 4

   Toss all the vegetables with garlic, olive oil and salt in large bowl.

5. 5

   Season generously with pepper.

6. 6

   Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil.

7. 7

   Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting.

8. 8

   Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

9. 9

   Cook's Note: Some very large parsnips have a pithy core, which should be trimmed before cooking.

* Per serving · 4 servings · Values may vary.

No additional tips available.