Roasted Root Vegetables

I am always looking for good side dish ideas. This one was great. Simple and oh-so-tasty!

2 lb carrots, peeled, halved lengthwise and cut into 2-inch pieces
2 lb parsnips (think yellow carrots), peeled, halved lengthwise and cut into 2-inch pieces
2 large red oions, halved lengthwise, and cut into 2-inch pieces
1/2 Cup extra virgin olive oil
1 Tbsp Kosher salt
1/2 tsp freshly ground pepper

1. Preheat oven to 425*. Combine ingredients in a large bowl, tossing to coat the vegetables.
2. Arrange in a single layer on 2 foil-lined rimmed baking sheets.
3. Bake at 425* for 30 minutes. Stir and bake for 10 more minutes. Remove from oven and enjoy!

(From "Southern Living 2011 Annual Recipes" Cookbook)