1beetMedium to large sized or two small beets. Cut into strips. About 1.5 cups.
1sweet potatoMedium sized. Cut into strips. About 1.5 cups.
1red onionSmall red onion. About 0.5 cups when sliced.
2tablespoonolive oilextra virgin
Preheat oven to 425° Fahrenheit.
Wash and scrub beets and sweet potatoes well. Cut into strips. Pieces should be about the size of a quarter to half of a french fry (see picture in post).
Wash and peel parsnips. Slice parsnips. Discard ends. Cut each slice in half, so they are moon shaped.
Thinly slice red onion
Smash garlic with the flat side of a knife. Discard skin. Quarter smashed garlic clove lengthwise.
Mix all ingredients together.
Spread vegetable mixture evenly in a single layer. Use two pans, if necessary.
Roast in the oven for 30 minutes, tossing once after the first 15 minutes.
Remove from oven and serve.
If you scrub the vegetables well, you do not need to peel them.Potatoes, butternut squash, and/or carrots can be used to substitute any of the vegetables called for in this recipe. Cutting the vegetables into small pieces allows them to cook quicker and makes them more appealing to kids.