- Level: Easy
- Total: 1 hr 5 min
- Prep: 15 min
- Cook: 50 min
- 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
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.
