You can also make a spring version of this recipe using asparagus, yellow or red bell pepper, and red onion. Keep the baby carrots. Don't add the asparagus until it has baked for 25 minutes.
Ingredients:
*1 lb. beets, trimmed and scrubbed really well, quartered
*1 lb. parsnips (about 3 medium), peeled, cut into 1-inch pieces
*1 lb. baby carrots
*3 Tablespoons olive oil
*1 garlic clove, pressed
*1 1/2 tsp Pantry Rosemary Herb Seasoning Mix from Pampered Chef (or dried rosemary leaves, crushed)
*1/4 tsp salt
Directions:
Preheat oven to 425. Combine beets, parsnips, carrots, garlic, seasoning, salt, and oil in a large bowl. Toss to coat. Spread evenly in a large baking dish. Bake 45 minutes to 1 hour, stirring occasionally.
