Ingredients:
2 large parsnips, peeled, cut into 3 inch long pieces and then cut in half length wise
1 turnip, cut into wedges
2 cups tri-colored baby carrots
1 baby zucchini, cut into medallion pieces
1 red bell pepper, deseeded and cut into wedges
1 yellow bell pepper, deseeded and cut into wedges
3 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
2 tablespoons diced parsley
Directions:
1. Preheat oven to 425 degrees F. Line the bottom and sides of a baking sheet with aluminum foil.
2. You will need to roast the vegetables in two stages since the parsnips, turnips and large pieces of carrots take longer to cook.
3. In a large bowl place parsnips, turnips, and any large pieces of baby carrots, reserve the small baby carrots for later. Drizzle 1 tablespoon of vegetable oil over the top. Sprinkle a couple pinches of the salt and a couple pinches of the Italian seasoning over the top and toss to coat. Transfer ingredients evenly to the baking sheet and bake for 25 minutes. Reserve large bowl for later.
4. Remove baking sheet from oven and turn vegetables over. Place zucchini, red and yellow bell peppers and remaining carrots to the bowl. Drizzle the rest of vegetable oil over the top. Sprinkle the rest of the salt and Italian seasoning over the top and toss to coat. Transfer ingredients evenly to the baking sheet and bake for an additional 25-30 minutes. Remove baking sheet from oven and garnish with parsley.
Note: A great way to use any leftovers, add to your soup.