Oven-Roasted Root Vegetables

6 servings

Ingredients

2 medium (about 3 cups) parsnips, peeled and cut into ½” baton
Half a medium (about 3 cups) rutabaga, peeled and cut into ½“baton
Half a medium (about 3 cups) Kabocha Japanese pumpkin, seeded and cut into ½”baton
1 cup baby carrots
1 medium red onion, peeled, cut lengthwise (root to top) into 8-12 wedges
1 Tablespoon olive oil
2 cloves garlic, minced
Salt and pepper to taste
1 Tablespoon DDPK dried parsley flakes

Preparation

Preheat oven to 375^oF.
Toss all the vegetables in a bowl with olive oil, garlic, salt, and pepper.

Cooking Instructions

Transfer to a sheet pan in single layer, cover and bake in the oven for 20 minutes
Uncover and stir vegetables
Bake uncovered 20 minutes or more, until vegetables are starting to brown
Stirring occasionally.
Sprinkle with parsley flakes
Serve warm