Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
1 hr 20 min
Prep:
20 min
Cook:
1 hr
Yield:
4 servings (8 cups)
Level:
Easy

Ingredients

Directions

Place 2 baking sheets in the oven and preheat to 425 degrees F.

Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.

Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

Cook's Note

Some very large parsnips have a pithy core, which should be trimmed before cooking.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Roasted Root Vegetables

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

Oven-Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

Roasted Root Vegetables with Walnuts

Recipe courtesy of Anne Willan

Rosemary Roasted Root Vegetables

Roasted Root Vegetables with Eggs

Recipe courtesy of Zoe Nathan

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories