Oven-Roasted Sweet Potatoes with Parsnips and Carrots

Step 1

Preheat oven to 450˚F.

Step 2

Line a 15x10 jelly roll pan with parchment paper or foil. Set aside.

Step 3

In a large mixing bowl combine cubed sweet potatoes, onion wedges, carrot pieces, parsnips, and garlic.

Step 4

Add olive oil and season with italian seasoning, seasoned salt, and black pepper; toss until everything is well combined.

Step 5

Transfer vegetables to the prepared pan.

Step 6

Roast for 30 to 35 minutes, or until vegetables are tender and browned, stirring the veggies half way through cooking.

Step 7

Remove from oven and let stand few minutes.

Step 8

Taste for salt and pepper; adjust accordingly.

Step 9

Serve.