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Roasted Root Vegetables // Fork in the Kitchen

Roasted Root Vegetables


  • Author: Fork in the Kitchen
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 minutes
  • Yield: 2 cups (4-6) 1x

Description

Roasted Root Vegetables – the best winter root vegetables roasted until they’re sweet and caramelized; topped with a drizzle of honey for a little extra flavor!


Scale

Ingredients

  • 1 large carrot, diced
  • 1 large parsnip, diced
  • 1 large sweet potato, diced
  • *Use 2 of each vegetable if they’re smaller – ~2/3 cup of each
  • 1 Tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • Additional spices optional (cayenne pepper, cumin, cinnamon)

Instructions

  1. Pre-heat oven to 450°F.
  2. Dice all vegetable into similar bite-sized pieces (approximately 1/2 inch). Toss with olive oil, salt, and pepper.
  3. Lay in a single layer on a baking sheet. Roast in oven for 40-45 minutes, flipping halfway through.

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