Sheet Pan Roasted Root Veggies

Name: Sheet Pan Roasted Root Veggies
Ingredients: 2 large sweet potatoes (peeled and cut into chunks); 4 large parsnips (peeled and cut into chunks); 1 small bunch golden beets (scrubbed, trimmed, cut into chunks); 1 small bunch red beets (scrubbed, trimmed, cut into chunks); 1 pound carrots (peeled and cut into chunks); 1 pound small red or yellow potatoes (scrubbed, cut into chunks); 2 medium turnips (scrubbed, trimmed, cut into chunks); 1 large rutabaga (scrubbed, trimmed, cut into chunks); Olive oil spray; About 2 tablespoons olive oil; Coarse salt and pepper as desired

Sheet Pan Roasted Root Veggies

Written by Linda Shapiro (Meal Planning Maven)

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Sheet Pan Roasted Root Veggies

Written by Linda Shapiro (Meal Planning Maven)

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