Roasted Root Vegetables | Recipe

Preheat the oven to 425°F.

Peel the carrots, parsnips, beets and sweet potato if desired, then cut the vegetables lengthwise in half. Peel the onion, then cut it into thick wedges. 

Combine all the vegetables in a large bowl. Add the oil and Vegetable Allrounder; toss to evenly coat the vegetable with the oil and Vegetable Allrounder.

Spread the vegetables into a single layer on a greased large rimmed baking sheet.

Roast the vegetables for 30 to 35 minutes or until the vegetables are tender and golden brown, turning the vegetables over after 15 minutes.