Roasting chicken, sweet potatoes, parsnips, onions, garlic and rosemary together melds flavors beautifully in this one-pan meal.

Preheat the oven to 425°F. In a large bowl, toss the root vegetables with the oil, honey and thyme and season with salt and pepper. Divide between two large, sturdy rimmed baking sheets.

Roasted root vegetables 0 points Here’s a simple and healthy Weight Watchers recipe for roasted root vegetables. It’s easy to ...

Easy, Classic Roasted Root Vegetables. A simple formula for roasting any mix of root vegetables — be it carrots, parsnips, sweet potatoes, beets, turnips, or rutabagas. Prep time 10 minutes.

Makes 8 to 10 servings. 3 medium carrots, peeled (or not), cut into 1/2-inch slices. 3 medium parsnips, peeled and cut into 1/2-inch slices. 1 medium rutabaga peeled and cut into 1-inch chunks ...

Roasted Root Vegetables. Makes 6-8 servings. 3 pounds root vegetables (beets, carrots, garlic, parsnips, potatoes, turnips, radishes, rutabaga and onions) ¼ cup extra-virgin olive oil.

Drain any excess water from farro. Stir together farro, chopped parsley, vinegar, pepper, roasted vegetables and any residual oil from roasting pan, and remaining 1/2 teaspoon salt in a large bowl.