Roasted Sweet Root Vegetables

INGREDIENTS:

• 2 Sweet Potato (medium. sliced into 1 inch cubes)

• 2 cups Butternut Squash (peeled and chopped into cubes)

• 2 tbsps Extra Virgin Olive Oil

• 2 Turnip (peeled and chopped into cubes) 1 tsp Sea Salt (or more to taste)

• 1 Yellow Onion (small onion, chopped into 1 inch pieces)

• 1 cup Mini Potatoes, chopped

• 1 tbsp Poultry Seasoning (Fresh herbs if available.)

• Sea Salt & Black Pepper (to taste)

• 1 tsp Maple Syrup (optional) 2 Parsnip (peeled and chopped)

INSTRUCTIONS:

1. Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.

2. Combine all of the vegetables in a bowl. Add olive oil and seasoning, including sea salt and black pepper to taste. Toss well then spread across the baking sheet.

3. Bake in the oven for 30 minutes or until both vegetables are cooked through and starting to brown.

4. Drizzle a little maple syrup and season with additional salt & pepper, if desired. Enjoy!

NOTES:

• No fresh herbs? Use your choice of dried herbs instead. Rosemary, garlic powder and thyme all go well with these root veggies.

• Meal Prep Tips Purchase squash already peeled and cubed. Chop vegetables in advance and cover/store in the refrigerator.

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ROASTED SWEET ROOT VEGETABLES

Author: Stephanie Potter

Ingredients

• 2 Sweet Potato (medium. sliced into 1 inch cubes)
• 2 cups Butternut Squash (peeled and chopped into cubes)
• 2 tbsps Extra Virgin Olive Oil
• 2 Turnip (peeled and chopped into cubes) 1 tsp Sea Salt (or more to taste)
• 1 Yellow Onion (small onion, chopped into 1 inch pieces)
• 1 cup Mini Potatoes, chopped
• 1 tbsp Poultry Seasoning (Fresh herbs if available.)
• Sea Salt & Black Pepper (to taste)
• 1 tsp Maple Syrup (optional) 2 Parsnip (peeled and chopped)

Instructions

1. Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.
2. Combine all of the vegetables in a bowl. Add olive oil and seasoning, including sea salt and black pepper to taste. Toss well then spread across the baking sheet.
3. Bake in the oven for 30 minutes or until both vegetables are cooked through and starting to brown.
4. Drizzle a little maple syrup and season with additional salt & pepper, if desired. Enjoy!

Notes

• No fresh herbs? Use your choice of dried herbs instead. Rosemary, garlic powder and thyme all go well with these root veggies.
• Meal Prep Tips Purchase squash already peeled and cubed. Chop vegetables in advance and cover/store in the refrigerator.

Did you make this recipe?

Tag @stephaniemaypotter on instagram and hashtag it # rootvegetables