Roasted Root Veggies

Anyone else love beets and parsnips as much as I do? They just opened up a Sprouts around the corner from my office and it has become my go-to for produce. They have great prices and selection, and even some novelties every now and then. Most recently I bought their pack of red and golden beets. Throw in some parsnips and carrots and you have a very colorful and tasty root vegetable side dish.

These veggies come in a variety of sizes, you want to aim for about 1.5 cups of each once they’re chopped.


2 Beets
3 Carrots
2 Parsnips

3 Tbsp Olive Oil


Preheat the oven to 400. Peel and chop all the veggies into 1 inch chunks. Toss with olive oil, sprinkle with salt and spread out on a baking sheet (I like to line mine with foil or parchment paper). Bake for at least 45 minutes – longer if you want your veggies softer.