Roasted Fall Vegetables
- 1lb bag carrots, sliced
- 1 lb parsnips, peeled and sliced
- 2 medium beets, peeled and cut in wedges
- 1 medium onion, cut in chunks
- 9 oz brussel sprouts
- olive oil
- salt and pepper
- red pepper
Combine veggies in a large bowl, lightly coat with olive oil. Toss with salt and pepper, crushed red pepper and dried ginger.
Divide between baking sheets and bake for 45 minutes.
The verdict? I am a new fan of parsnips! Mike liked everything in the mixture but the brussel sprouts, which I could have predicted because of their texture. Dinner received two thumbs up form both of us!