Roasted Root Veggies
1 pound Yukon gold potatoes, quartered (or cut into roughly 1-inch cubes)
4 carrots, peeled and chopped into 2-inch pieces
3 parsnips, peeled and chopped into 2-inch pieces
2 small red onions, peeled and quartered
1 Tbsp. olive oil
A pinch of salt and pepper
Preheat oven to 425°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 (being careful not to break up the onion chunks, if possible).
Spread the vegetables out evenly on a baking sheet. Sprinkle evenly with a little extra salt and pepper.
Bake for 20-25 minutes, or until the vegetables are tender and cooked through, flipping once halfway through cooking.