Ingredients
1lbYukon gold potatoes,quartered, or cut into roughly 1-inch cubes
4carrots,peeled and chopped into 2-inch pieces
3parsnips,peeled and chopped into 2-inch pieces
2red onions,small, peeled and quartered
2tbspolive oil
smoked sea salt,to taste
freshly-cracked black pepper,to taste
Preparation
Preheat oven to 425 degrees F.
Add potatoes, carrots, parsnips, and onions to a large bowl. Drizzle evenly with the olive oil, sprinkle with a few generous pinches of salt and pepper, then toss gently to coat all of the vegetables.
Spread the vegetables out evenly on a baking sheet. Sprinkle evenly with a little extra salt and pepper.
Bake for 20 to 25 minutes, or until the vegetables are tender and cooked through, flipping once halfway through cooking.
Serve warm.
