Roasted Root Vegetables

carrotsfrom Cooking with Kids
Serves 4 as a side dish

2 carrots
2 beets
2 potatoes
2 parsnips
1 onion
1 Tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh or dried rosemary, optional
Preheat the oven to 425 degrees F.

Wash and peel the carrots, parsnips, and beets. Cut the vegetables into 1-inch wedges and put them into a shallow baking pan, spreading them to form a single even layer. Scrub the potatoes and cut them into eighths. Add the potatoes to the pan. Cut the onion in half, then into 1/4 inch thick slices and add to the pan. Drizzle the olive oil over the vegetables. Sprinkle with salt, pepper and rosemary, if using. Toss the vegetables so that the oil coats them evenly.

Bake for 30 to 40 minutes, or until tender and lightly browned.

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