Roasted Root Vegetables

Sharing a recipe that Lexa has learned that she loves! Any recipes that, like this, are easy, whole foods, allergen friendly, we are LOVING! 😃

To fill 2 sheet pans, I used: 1 onion, 2 sweet potatoes, 2-3 parsnips (depending on size), 3 carrots (I used rainbow carrots), & 1 large beet. Lexa can’t have white potatoes, but if you can, you could always add that in also.

Dice all the veggies up in uniform sizing, as much as possible, so they cook more evenly. I always do the onions smaller, but we like the more caramelized taste. If you have different sizes of veggies, some may burn while others are not cooked through.

Drizzle olive oil & a liberal sprinkling of salt over the veggies & mix well.

Pour out on a cookie sheet. I like to use parchment paper because it makes cleanup so much faster & they don’t stick to the pan.

Bake at 400 convection for 25-40 minutes, stirring at least once, until fork tender. How long it takes will depend on the size of your veggies.