Market Roasted Vegetables

Ingredients

• 3 tablespoons butter melted
• 1  carrots peeled cut into 2-inch pieces
• 2 tablespoons parsley fresh chopped
• 8 servings kosher salt and pepper black freshly ground
• 0.3 cup olive oil 
• 2  parsnips peeled cut into 2-inch pieces
• 1 large onion red peeled cut into 1/8ths
• 2 large potatoes red scrubbed cut into large cubes
• 8 servings flaky sea salt 
• 1 large sweet potatoes and into peeled cut into large cubes

Equipment

• bowl
• baking sheet
• oven
• spatula

Directions

1. Preheat the oven to 425 degrees F.
2. Spread the potatoes, sweet potatoes, carrots, parsnips, and red onions out on a heavy, rimmed baking sheet.
3. Drizzle with the olive oil, salt, and pepper, and toss to coat evenly. Roast in the oven for 50 minutes, flipping with a spatula half way through the cooking.
4. Transfer to a serving bowl, drizzle with butter, and sprinkle with parsley and flaky sea salt.