Roasted Vegetables | Recipe Cart | Recipe Cart

Ingredients

• 1 pound small carrots with tops, trimmed and peeled
• 1 pound parsnips, peeled and cut lengthwise into 3-inch pieces
• 8 ounces golden beets, peeled and cut into 1-inch wedges
• 8 ounces Chioggia beets (candy cane beets), peeled and cut into 1-inch wedges
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper