Roasted Winter Vegetables | Bethenny Frankel

By adriennehannis

Ingredients

• 1 parsnip, peeled and chopped into bite-size pieces
• 1 turnip, peeled and chopped into bite-size pieces
• 2 medium red potatoes, peeled or not, and chopped into bite-size pieces
• 1 carrot, peeled and chopped into bite-size pieces
• Leaves from 6 sprigs fresh thyme
• 1 tablespoon olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon chopped fresh parsley

Preparation

Step 1

Preheat the oven to 375 degrees. Cover a roasting pan or sheet pan with foil, to minimize cleanup.

Toss all of the ingredients except the parsley together in a bowl (or directly in the roasting pan).

Bake until soft yet slightly crispy on the outside, 30 to 45 minutes (depending on how big you cut the pieces). Sprinkle with fresh parsley before serving.