Roasted Root Medley

Deselect All

2 medium beets, peeled, halved and each half quartered into wedges

3 medium carrots, peeled, quartered lengthwise and cut in half or thirds

2 large parsnips, peeled, quartered lengthwise and cut in half or thirds

1 sweet potato, peeled, quartered lengthwise and cut in half or thirds

1 yellow onion, cut into 8 wedges

1/4 cup olive oil

Salt and freshly ground black pepper

Juice and zest of 1 orange

1 tablespoon chopped fresh fall herbs, such as rosemary, sage and/or thyme