|2||large onions, cut into wedges|
|4||tablespoons unsalted butter, melted|
|Salt and pepper, to taste|
1. Set the oven at 350 degrees. Cut the parsnips, rutabaga, turnips, and carrots into 1-inch chunks. In a large bowl, toss the vegetables with the onions, butter, salt, and pepper. Spread the vegetables out on a rimmed baking sheet.
2. Roast the vegetables for 50 minutes or until tender and slightly caramelized at the edges.
Adapted from "Fresh & Honest"