Herb-Roasted Root Vegetables Recipe - QueRicaVida.com

Ingredients

• 2 medium turnips, peeled, cut into 1-inch pieces (3 cups)
• 2 medium parsnips, peeled, cut into 1/2-inch pieces (1 1/2 cups)
• 1 medium red onion, cut into 1-inch wedges (1 cup)
• 1 cup ready-to-eat baby-cut carrots
• Cooking spray
• 2 teaspoons Italian seasoning
• 1/2 teaspoon coarse salt