Roasted Root Vegetables

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  • 2 tablespoons olive oil
  • 2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
  • 1 teaspoon salt
  • 1 pound parsnips, peeled and cut into bite-size chunks
  • 2 cups baby carrots, peeled
  • 3 large beets, peeled and cut into bite-size chunks
  • 1 large onion, cut in half and sliced
  • 1 large clove garlic, crushed


Combine oil, TABASCO® Green Sauce and salt in a roasting pan and mix well. Add parsnips, carrots, beets, onion and garlic; toss until well coated. Roast in a 450°F oven for 25 minutes or until vegetables are tender, stirring occasionally.

Makes 6 servings.

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