#14: Roasted Root Vegetables by Ashley

Seriously, all I did was chop some parsnips, carrots, turnips and onions, toss them in some olive oil and salt and pepper and throw them in the oven at 475 for 30ish minutes. I drizzled some honey on them before I served them.

If you like the texture and taste of winter veggies, this is a great no hassle way to get them out of the pantry and onto your plate. Next time, I'll probably add some butternut squash or a sweet potato (I'm a huge sucker for a sweet potato any day of the week...) because I think the sweetness from either would be great with this existing combo, playing really well particularly with the parsnip.

Taylor says:

This was a great use of winter veggies. They weren't too sweet, and they would make a great side to any meal.