Everyday Roast Vegetables

Ingredients

• 1 pound beets peeled cut into wedges
• 0.3 teaspoon pepper black
• 1 pound carrots peeled
• 0.5 cup parsley fresh coarsely chopped for garnish
• 3 tablespoons olive oil extra-virgin
• 1  cranberry-orange relish cut in half
• 1 pound parsnips peeled
• 1  onion red cut into wedges
• 0.3 teaspoon salt 

Equipment

• bowl
• oven
• roasting pan

Directions

1. Preheat oven to 400F. In a bowl, toss carrots, parsnips, beets, and onion with olive oil; season with salt and pepper.
2. Spread vegetables in a single layer on roasting pan, leaving as much space as possible between each. Roast until lightly browned and just tender (50-60 minutes), stirring halfway through baking.
3. Remove; squeeze orange juice over top. Toss and transfer to platter.
4. Serve with parsley.