Roasted Root Vegetable Medley

Name: Roasted Root Vegetable Medley
Ingredients: 2 cups peeled sweet potatoes, cut into 1 inch chunks; 1 12 cups peeled turnips, cut into 1 inch chunks; 1 12 cups parsnips, cut into 1 inch chunks; 1 12 cups carrots, cut into 1 inch chunks; 2 red onions, quartered; 14 cup floral-type honey or 3 tablespoons brown sugar; 2 garlic cloves, minced (optional); 1 teaspoon fresh rosemary, minced; 4 tablespoons olive oil; kosher salt; fresh ground black pepper

11 ingredients

5 steps

Ingredients

2 cups peeled sweet potatoes, cut into 1 inch chunks
1 12 cups peeled turnips, cut into 1 inch chunks
1 12 cups parsnips, cut into 1 inch chunks
1 12 cups carrots, cut into 1 inch chunks
2 red onions, quartered
14 cup floral-type honey or 3 tablespoons brown sugar
2 garlic cloves, minced (optional)
1 teaspoon fresh rosemary, minced
4 tablespoons olive oil
kosher salt
fresh ground black pepper

Directions

1

Preheat the oven to 400F.
2

Combine all ingredients, except kosher salt and pepper, in a large bowl; tossing to coat evenly.
3

Season with salt and fresh black pepper.
4

Place vegetable mixture in a shallow baking pan (jelly roll pan) coated with cooking spray.
5

Bake for 35-45 minutes or until vegetables are tender and golden brown, stirring every 15 minutes.