Sheet Pan Roasted Root Vegetables
A delicious sheet pan roasted root vegetable recipe that pairs well with a protein like this allergy friendly, beer battered haddock. This meal is 100% free of dairy, egg, and gluten.
Servings: 8 people
Ingredients
- 2 whole parsnips trimmed peeled and cut into 2 inch long pieces
- 4 whole carrots trimmed peeled and cut into 2 inch long pieces
- 6 whole red bliss potatoes washed, and quartered
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp all seasoning spice
- 2-3 tablespoons Extra Virgin Olive Oil
Instructions
- Heat oven to 375 f. Grease a large sheet pan with nonstick spray. in a large bowl toss the cut veggies with the olive oil and spices. Spread veggies evenly over the sheet pan. Roast for 35 minutes. Enjoy warm!