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Recipe courtesy of The Neelys

Show: Down Home with the Neelys

Episode: Dinner for Days

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Total:: 1 hr 5 min
Prep:: 15 min
Cook:: 50 min

Yield:: 8 servings

Level:: Easy

Ingredients

2 large red potatoes, scrubbed, cut into large cubes
1 large sweet potato, peeled, cut into large cubes
1 carrot, peeled, cut into 2-inch pieces
2 parsnips, peeled, cut into 2-inch pieces
1 large red onion, peeled and cut into 1/8ths
1/4 cup olive oil
Kosher salt and freshly ground black pepper
3 tablespoons melted butter
2 tablespoons chopped fresh parsley
Flaky sea salt

Directions

Preheat the oven to 425 degrees F.

Spread the potatoes, sweet potatoes, carrots, parsnips, and red onions out on a heavy, rimmed baking sheet. Drizzle with the olive oil, salt, and pepper, and toss to coat evenly. Roast in the oven for 50 minutes, flipping with a spatula half way through the cooking. Transfer to a serving bowl, drizzle with butter, and sprinkle with parsley and flaky sea salt.

My Private Notes

Name: Market Roasted Vegetables
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 8 servings
Ingredients: 2 large red potatoes, scrubbed, cut into large cubes; 1 large sweet potato, peeled, cut into large cubes; 1 carrot, peeled, cut into 2-inch pieces; 2 parsnips, peeled, cut into 2-inch pieces; 1 large red onion, peeled and cut into 1/8ths; 1/4 cup olive oil; Kosher salt and freshly ground black pepper; 3 tablespoons melted butter; 2 tablespoons chopped fresh parsley; Flaky sea salt