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A serving of up to about 2 1/2 tablespoons of ricotta cheese is low in lactose. This recipe contains only about 3 teaspoons per serving, making it likely fine on a lactose free diet. If you prefer to always avoid ricotta cheese, please tap it and change its rating to Red.
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
Combine the carrots, sweet potato, beet, and parsnip in a large mixing bowl. Drizzle with 2 tbsp of the olive oil and sprinkle with 1/2 tsp salt, then toss until every piece is evenly coated. Spread in a single layer on the prepared baking sheet, keeping the beet pieces on one side to prevent them from staining the other vegetables.
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