Roasted Root Vegetables
Servings
4
Cook Time
60 minutes
Ingredients
-
2 tsp Vegetable Allrounder
- 2 Carrots, Peeled And Cut Lengthwise
- 2 Parsnips, Peeled And Cut Lengthwise
- 2 Beets, Peeled And Cut Into Bite Size Cubes
- 1 Sweet Potato, Peeled And Cut Into Bite Size Cubes
- 1 Red Onion, Cut Into Thick Slices
-
2 Tbs Olive Oil
Directions
Preheat the oven to 425°F.
- Combine all the vegetables in a large bowl. Add the oil and Vegetable Allrounder; toss to evenly coat the vegetable with the oil and Vegetable Allrounder.
- Spread the vegetables into a single layer on a greased large rimmed baking sheet.
- Roast the vegetables for 30 to 35 minutes or until the vegetables are tender and golden brown, turning the vegetables over after 15 minutes.
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