Our roasted root vegetables combine carrots, parsnips, beets, sweet potatoes, and a medley of aromatic herbs and spices to make an easy side dish that is colorful and delicious!
Preheat the oven to 425°F. Spray a large baking sheet with nonstick spray.
Add the vegetables in a large bowl. Drizzle the olive oil and sprinkle the salt, Italian seasoning, garlic powder, and pepper evenly over top. Toss to combine. Add an extra Tablespoon of oil, if needed.
Spread out on baking sheet. Bake 20 minutes, or until vegetables are starting to get tender. Flip and bake an additional 15 to 20 minutes, or until fork tender and edges have caramelized.
Season with salt and pepper to taste. Serve while warm with fresh herbs.
Notes
Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.