4 Easy Steps: Sheet-Pan Roasted Veggies

Servings: 4
Prep: 20 minutes
Cook: 25 minutes

Ingredients:

  • 2 cups (about 1/2 of a medium) peeled butternut squash cut into 1-inch chunks
  • 1 cup (about 2 medium) peeled carrots cut into 1-inch chunks
  • 1 cup (about 1 medium) peeled parsnip cut into 1-inch chunks
  • 1 cup (1 to 2 medium) peeled beets cut into 1-inch chunks
  • 1 tablespoon olive oil
  • 1/2 teaspoon each salt and black pepper
  1. Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
  2. Place veggies in a large bowl. Drizzle with oil, and sprinkle with salt and pepper. Gently toss to coat.
  3. Evenly distribute mixture on the baking sheet. Bake for 15 minutes.
  4. Flip veggies. Bake until softened and browned, 18 to 20 minutes.

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