We often play it safe with our food choices, rotating the same old recipes, but this recipe is such an easy and delicious way to try so many of our beautiful seasonal vegetables! I promise you will love the simplicity of this one.
Roasted vegetables are so warming and comforting and pair perfectly with a grain bowl, to top a salad, or just straight out of the oven.
This dish makes it EASY to build up a variety of vegetables you consume and keep the family asking for more. I love serving this with my favorite Basil & Herb Cream Sauce .
*This recipe was inspired by Fed & Fit.
Ingredients
1/2 cup fresh parsley, finely chopped
3 tbsp fresh chives, finely chopped
2 tbsp fresh lemon juice
Salt and pepper to taste
3 yellow beets, peeled
3 red beets, peeled
3 carrots, peeled
2 parsnips
1 large rutabaga
1 red or yellow onion
Salt and pepper to taste
Optional:
Extra herbs for topping after roasting
Red pepper flakes for heat
This dressing for dipping
•Preheat oven to 375 F.
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•In a medium bowl whisk together olive oil, chopped parsley, chopped chives, salt and pepper.
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•Chop the yellow and red beets, carrots, parsnips and rutabaga into even 1” cubes. Chop the onion into large chunks.
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•Spread all vegetables evenly onto an extra large rimmed baking sheet. Feel free to use two baking sheets, if one does not hold all your vegetables. You do not want your vegetables overcrowded.
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•Drizzle the olive oil mixture directly onto the vegetables and mix well. Sprinkle with extra salt and pepper and mix.
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•Bake for 45-50 minutes or until vegetables are fork tender and beginning to crisp on the edges.
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•Remove from oven and serve warm.
