Yield: 4 servings
2 pounds sweet potatoes
6 medium parsnips, about 6 inches in length
6 medium carrots, about 6 inches in length
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
¼ cup plus 2 tablespoons extra-virgin olive oil
Preheat oven to 400°. Line a baking sheet with parchment paper or coat with nonstick spray.
Peel potatoes, parsnips and carrots or scrub thoroughly if leaving skins on. Cut vegetables to be uniform in size, approximately 2-inch-thick pieces.
Place the vegetables into a large bowl and add ¼ cup oil, tossing to coat. Add salt, pepper and cayenne pepper and mix thoroughly adding additional oil as needed to coat vegetables.
Spread mixture onto prepared baking sheet.
Bake for 50 to 60 minutes until edges are brown and vegetables are fork-tender.
Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald.