Roasted Vegetables | Recipe Cart | Recipe Cart
Delicious roasted vegetables with carrots, parsnips, and beets, seasoned with rosemary and olive oil. Perfect in just 45 minutes!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
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
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