Everyday Roast Vegetables |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Ingredients:
1 pound carrots, peeled and cut lengthwise |
1 pound parsnips, peeled and cut lengthwise |
1 pound beets, peeled and cut into wedges |
1 red onion, cut into wedges |
3 tablespoons extra-virgin olive oil |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 orange, cut in half |
1/2 cup coarsely chopped fresh parsley, for garnish |
Directions:
1. Preheat oven to 400°F. In a bowl, toss carrots, parsnips, beets, and onion with olive oil; season with salt and pepper.
2. Spread vegetables in a single layer on roasting pan, leaving as much space as possible between each. Roast until lightly browned and just tender (50-60 minutes), stirring halfway through baking. Remove; squeeze orange juice over top. Toss and transfer to platter. Serve with parsley.
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