Roasted Root Vegetables

5 ingredients
6 steps

Ingredients

  • 2 sweet potatoes (about 1 pound), scrubbed and cut into wedges
  • 1 (1-pound) bag baby carrots
  • 1 bunch parsnips, peeled and cut into 1-inch pieces
  • 1/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Directions

  1. 1
    Preheat oven to 425 degrees F and position a rack in the center of the oven.
  2. 2
    On a baking sheet, toss the sweet potatoes, carrots, and parsnips with the olive oil and season with the salt and pepper.
  3. 3
    Roast stirring occasionally, until the vegetables are browned and tender, about 25 to 30 minutes.
  4. 4
    Cook's Note: We recommend golden olive oil for its smooth finish and low acidity.
  5. 5
    The golden color comes from olive pressed at the peak of ripeness.
  6. 6
    These oils are made in California, southern France and Sicily.

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