We tossed in a few purple carrots to add a pretty pop of color, but trimmed and peeled beets would work well.
- 1 sweet potato, peeled and diced
- 4 carrots, peeled and diced
- 4 parsnips, peeled and diced
- 1 red onion, sliced into wedges
- 1 Tbs. minced fresh rosemary
- ⅓ cup olive oil
- Heat oven to 400°F. On baking sheet, toss all ingredients. Roast 40 min. or until tender and golden brown, turning several times. Sprinkle with fresh parsley, if desired.