Oven Roasted
Root Vegetables & Apples
5 carrots,
peeled
1 lb. Parsnips,
peeled and diagonally sliced
¼ cup zesty
italian dressing
1 teaspoon
orange zest
¼ teaspoon
ground red pepper
2 Gala apples,
each cut into 8 wedges
½ cup shredded
parmesan cheese
Preheat oven to
425. Cut carrots lengthwise in half, then crosswise in half. Place in
a large bowl and add the parsnips. Mix the dressing, zest and pepper
until blended; drizzle over vegetables and toss to evenly coat.
Spread onto a sprayed rimmed baking sheet. Bake 20 minutes, then add
apples and cheese and stir to combine. Bake another 15-20 minutes.
