Herb Roasted Root Vegetables

 

2

medium turnips, peeled, cut into 1-inch pieces (3 cups)

2

medium parsnips, peeled, cut into 1/2-inch pieces (1 1/2 cups)

1

medium red onion, cut into 1-inch wedges (1 cup)

1

cup ready-to-eat baby-cut carrots

Cooking spray

2

teaspoons Italian seasoning

1/2

teaspoon coarse salt

• 1 Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Arrange vegetables in single layer in pan. Spray with cooking spray (2 or 3 seconds). Sprinkle with Italian seasoning and salt.
• 2 Roast uncovered 45 to 55 minutes, stirring once, until vegetables are tender.