This recipe is a no-brainer, delicious, and super convenient since it has both your starch and veggies all in one. My husband, who is really picky, liked them so much that he's requested this dish 3 Sundays in a row! It also makes a ton--way too much for our small family--but I save the leftovers to puree with chicken broth into a vegetable soup.
2 large Russet potatoes
4-5 carrots
2 parsnips
1/2 bag frozen pearl onions, defrosted
2 Tbs. olive oil
1 Tbs. McCormick's Montreal Steak Seasoning (or a mix of 1 tsp. salt, 1 tsp. pepper, and 1 tsp. garlic powder)
Other substitutes:
Butternut squash
Sweet potatoes
Preheat oven to 425. Dice vegetables into large bite size pieces. Make sure you cut everything relatively similar in size, and a little larger than you normally would since the veggies will shrink up a lot when they roast. Toss all veggies onto a rimmed cookie sheet that has been sprayed with Pam. Drizzle with oil and sprinkle with seasoning. Toss until well coated, then spread into 1 layer. Roast for about 40 minutes or until veggies are tender, turning once with a spatula about halfway through the cook time. If you like extra crispy, browned veggies, broil for an additional 1-3 minutes.
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