Recipe courtesy of The Neelys

Market Roasted Vegetables

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

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Level: Easy
Total: 1 hr 5 min

Prep: 15 min
Cook: 50 min

Yield: 8 servings

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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.