Roasted Root Vegetables

By Charmane Andrews Skillen Roasted Root Vegetables

Roasted Root Vegetables

  • Parsnips
  • Potatoes
  • Brussels sprouts
  • Carrots
  • Onions
  • Olive oil
  • Tuscan Farmhouse Seasoning, Mojo Seasoning or Key West Rub
  • Freshly ground pepper

 

Directions:

Preheat oven to 375 to 400 degrees.

Cut all vegetables into similar size pieces. Place on a baking sheet. Drizzle with olive oil and season with sea salt and pepper. Roast until golden brown. Stir once or twice. About 30 to 45 minutes.

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