Name: Roasted Root Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 -6 servings
Ingredients: 1 pound Yukon gold potatoes, quartered (or cut into roughly 1-inch cubes); 4 carrots, peeled and chopped into 2-inch pieces; 3 parsnips, peeled and chopped into 2-inch pieces; 2 small red onions, peeled and quartered; 2 Tablespoons olive oil; smoked sea salt; freshly-cracked black pepper