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Roasted Root Vegetables

Culinary Genie

Makes

4 servings

Active Time

15 minutes

Total Time

45 minutes

Calories

280

Category

Side Dishes & Vegetables

High in fiber, no added sugar and lower in calories, these veggies are not only great for you, they taste wonderful too. Vegan, gluten-free and reduced sodium, these are perfect for most dietary restrictions. To reduce sodium further, omit the salt.

Roasted Root Vegetables

Ingredients

  • 12 ounces fresh sweet potatoes (purple or yams) (about 1½ cups)

  • 12 ounces carrots (about 1½ cups)

  • 8 ounces parsnips (about 1 cup)

  • 8 ounces fresh golden or red beets (about 1 cup)

  • 1 medium red onion (about 1 cup)

  • 3 tablespoons olive oil

  • 1 tablespoon Everyday Seasoning Blend

  • ¼ teaspoon sea salt, optional

Directions

  1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Set aside.

  2. Peel and cut all vegetables into 1-inch cubes. Place in a large bowl. Toss with olive oil, Everyday Seasoning Blend and salt, if desired. Toss to coat well.

  3. Transfer to baking sheet and spread to a single layer. Bake 25-30 minutes or until fork tender, stirring halfway through.

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