This recipe has been forked 1 time
Originally from lily

Roasted vegetables

3 cups Brussel sprouts
3 Rainbow Carrots
 2 large Sweet potatoes
3-4 Purple potatoes 
2 Parsnips 
1 pkg Roasted peeled beets from TJs
3 tbsp Olive oil
2tbsp Italian seasoning
2tsp Garlic powder
1tsp Salt
1tsp Pepper

  1. Preheat oven to 400 degrees
  2. Rinse all veggies, peel sweet potatoes and parsnips
  3. Chop veggies to desired size
  4. Toss veggies (except beets) with olive oil and seasonings
  5. Spread veggies out in a single layer in a cookie sheet lined with parchment paper
  6. Bake for approx 40min
  7. Add beets and cook for 10 more minutes
  8. Broil super briefly if they look like they need a little extra crisping