OVEN ROASTED ROOT VEGETABLES | Central Texas Food Bank

Ingredients

• 1 bunch (1 lb.) beets, trimmed and scrubbed (2 cups)
• 1 large sweet potato, peeled and cubed (2 cups)
• 1 large parsnip, peeled and cubed (2 cups) (if parsnip is not available, substitute with carrots)
• 1 large russet potato, peeled and cubed (2 cups)
• ½ red onion
• ½ teaspoon garlic powder
• 1 teaspoon dried thyme leaves
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons olive oil