Roasted Root Vegetables

Roasted Root Vegetables cooking spray 1 1/2 cups carrots peeled, cut into 1 inch pieces 1 1/2 cups sweet potatoes peeled, cut into 1 inch pieces 1/2 cup red onion cut into 1/2 inch wedges 1 cup parsnips peeled, cut into 1 inch pieces 1 1/2 cups beets red or yellow or a combination, peeled and cut into 1 inch pieces 1/4 cup extra virgin olive oil 1 1/2 teaspoons minced garlic 1 teaspoon kosher salt 1/4 teaspoon black pepper 2 tablespoons chopped parsley Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat with cooking spray. Mix together the olive oil, garlic, salt and pepper in a small bowl. Spread the vegetables out on the sheet pan in a single layer. Drizzle the olive oil mixture over the top; use your hands to toss the vegetables around to evenly coat. Roast for 25-30 minutes or until vegetables are tender and starting to caramelize. Sprinkle with parsley, then serve. NOTES If you're using red beets and want to keep them from staining the rest of the vegetables, wrap them separately in a foil packet to contain the juices, then place the packet on the sheet pan with everything else.