Festive Roasted Veggies

These veggies were so good - and the concept was soo easy!!  I used my fancy GLOVES my mom gave me for my bday to cut up the beets - didn't want those bad boys to dye my hands or anything :)  Parsnips are super random - but they tasted really good!! 

Makes 6-8 servings: Paula Deen Magazine

Ingredients:
1 1/2 lbs sweet potatoes, peeled, halved lengthwise, and cut into 2-inch chunks
1 lb parsnips, peeled and cut into 1-inch chucks
1 lb small carrots with tops, trimmed
1/4 cup olive oil
1 1/2 teaspoons coarse sea salt
1 teaspoon freshly ground black pepper
1 1/2 lbs beets, peeled and cut into 2-inch wedges

Preheat oven to 425 degrees.  Lightly spray 2 rimmed baking sheets with nonstick cooking spray.

In a large bowl, combine sweet potatoes, parsnips, and carrots; toss with 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.  Arrange in an even layer on 1 prepared baking sheet.  Toss beets with remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper; arrange in a single layer on remaining prepared baking sheet.

Bake veggies for 30 minutes or just until carrots are tender.  Remove carrots from pan.  Bake remaining veggies for 10 minutes longer or just until tender.  Transfer veggies to a serving platter.