Roasted Root Vegetables (serves 4 – 6)

  By wellnessbecomesyou

April 18, 2017


1 Sweet potato

2 Parsnips

2 Carrots

2 Turnips

1 Daikon radish, or substitute a favorite like squash

1 tbsp Extra virgin olive oil

1 pinch Salt and pepper to taste

1 tbsp Rosemary, thyme or sage


1Preheat oven to 375 degrees

2Wash and dice all vegetables into bite-sized cubes

3Place in a large baking dish with sides

4Drizzle with olive oil; mix to coat each vegetable lightly with oil

5Sprinkle with salt, pepper and herbs

6Bake uncovered for 25-35 minutes until vegetables are tender and golden brown. Check every 10 minutes to make sure veggies are not sticking.


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