Peel and coarsely chop the carrots, parsnips and turnip. Peel off the outer (discoloured) leaves of the sprouts, leave whole. Place all ingredients into a zip lock bag and shake to coat evenly. Prepare at least one hour before cooking to allow flavours to maximize.
Spread on a baking stone or sheet in a single layer. Place in the oven at 475 degrees for 45 minutes.
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