Photo: Hector Sanchez
Prep Time
10 Mins
Cook Time
1 Hour
Yield
Makes 4 servings (serving size: 1 1/4 cups veggies)

Be sure to cut off the greenery sprouting from the tops of carrots and beets, as it saps nutrients, moisture, and sweetness from the root.

How to Make It

Step 1

Preheat oven to 400°F. In a bowl, toss carrots, parsnips, beets, and onion with olive oil; season with salt and pepper.

Step 2

Spread vegetables in a single layer on roasting pan, leaving as much space as possible between each. Roast until lightly browned and just tender (50-60 minutes), stirring halfway through baking. Remove; squeeze orange juice over top. Toss and transfer to platter. Serve with parsley.

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