An easy, customizable and healthy side dish that never fails to impress. Toss your vegetables with olive oil and dried herbs before roasting for a wonderfully crisp finish.
Recipe yields 12 servings
3 carrots, cut into 1/2-inch pieces
1/2 lb halved Brussels sprouts
1 lb red potatoes, quartered
3 medium parsnips, cut into 1/2-inch pieces
1 lb sweet potatoes, sliced into 1-inch pieces
1 medium onion, cut into wedges
Preheat oven to 400°. Lightly spray an 11 x 17-inch baking sheet with nonstick cooking spray.
In a large bowl, combine all ingredients. Toss the vegetables to coat with the olive oil.
Spread the vegetables evenly on baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes, or until vegetables are cooked through to desired consistency. Serve warm.