Roasted Root Vegetables
This is a simple way to enjoy an assortment of root veggies in tiny bites and can be eaten as a snack or as a pretty side dish.
2 tbsps olive oil
1 cup parsnip, cubed
1 cup beets, cubed
1 cup turnip, cubed
1 cup onion, cubed
1 cup red pepper, cubed
1 cup summer squash, cubed
1/4 tsp sea salt
1/2 tsp black pepper
Preheat oven to 400 °F (205 °C).
Cut vegetables into 1" cubes.
Spread vegetables out evenly on a cookie sheet in a single layer. Drizzle with olive oil and toss to make sure all veggies are covered. Sprinkle with sea salt and black pepper.
Roast the vegetables in the hot oven for about 45 minutes, stirring once halfway through cooking, until vegetables are tender and starting to turn golden. Serve hot.
in 1 serving of Roasted Root Vegetables.
, 50% carbs, 6% protein.
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