Everyday Roast Vegetables

• 1 pound carrots, peeled and cut lengthwise
• 1 pound parsnips, peeled and cut lengthwise
• 1 pound beets, peeled and cut into wedges
• 1 red onion, cut into wedges
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 orange, cut in half
• 1/2 cup coarsely chopped fresh parsley, for garnish

1. Preheat oven to 400u0b0F. In a bowl, toss carrots, parsnips, beets, and onion with olive oil; season with salt and pepper.
2. Spread vegetables in a single layer on roasting pan, leaving as much space as possible between each. Roast until lightly browned and just tender (50-60 minutes), stirring halfway through baking. Remove; squeeze orange juice over top. Toss and transfer to platter. Serve with parsley.

carrots, parsnips, beets, red onion, extravirgin olive oil, salt, black pepper, orange, fresh parsley

Taken from www.myrecipes.com/recipe/everyday-roast-vegetables (may not work)