2 medium sweet potatoes, peeled and cut into 1'' cubes
2 large carrots, cut crosswise into 3/4'' slices
2 medium parsnips, cut into 1'' slices
1 medium onion, quartered and cut through to the root into 1'' slices
1 turnip, cut into 1'' cubes
2 small zucchini, cut into 1'' half moons
3 garlic cloves, coarsely chopped
3 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh thyme, chopped
1-1/2 tsp salt
2 Tbsp fresh parsley, minced
2 Tbsp Parmigiano-Reggiano, freshly grated
Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
Combine the sweet potatoes, carrots, parsnips, onion, turnip, zucchini, and garlic in a large bowl. Drizzle with the olive oil and vinegar. Add the rosemary, thyme, and salt. Toss well to combine.
Spread the vegetables onto the prepared baking sheet in a single layer. Roast the vegetables for 50 minutes, or until the vegetables are browned and crisp-tender. Give the pan a good shake once or twice while baking so the vegetables cook evenly. Transfer to a serving platter. Sprinkle the vegetables with the parsley and Parmesan before serving hot or at room temperature.
QVC is not responsible for the availability, content, security, policies, or practices of the above referenced third-party linked sites nor liable for statements, claims, opinions, or representations contained therein. QVC's Privacy Statement does not apply to these third-party web sites.