Preheat the oven to 350 degrees F.
In a large bowl, combine the red potatoes, parsnips, beets and sweet potatoes. Separate the red onion quarters into pieces and add them to the bowl.
In a small bowl, stir together the olive oil, mixed herbs, salt, pepper and garlic. Toss with the vegetables until they are coated. Spread evenly in a large roasting pan.
Roast until the vegetables are cooked through and browned, 35 to 40 minutes, stirring every 15 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Rusty Winkstern, Monument Cafe
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