Crispy Roasted Root Vegetables
Cook Time
35
mins
Calories
92
Serving Size
4-6
description
Sweet and Red Potatoes, carrots, onions, and parsnips roasted until golden
ingredients
4-5 Baby Red Potatoes
1 Sweet Potato
1-2 Carrots
1 Onion
1 Parsnip
2 Garlic Cloves, minced
2 Tbsp Olive Oil
2 Sprigs of Rosemary Coarsely Chopped
Pinch of Cayenne Pepper (optional)
Salt and Pepper to taste
directions
Preheat oven to 425 degrees. Line a baking sheet with parchment paper or spray with cooking spray. Peel Sweet potatoes, carrots and parsnip. Chop all vegetables into wedges of equal size - approximately 1/2 inch thick or so. Keep onions in wedges (they can be a bit bigger). You can make smaller or larger but adjust cooking time accordingly. Toss vegetables with olive oil, rosemary, garlic, salt, pepper and cayenne until coated. Arrange on baking sheet and roast until edges are turning golden brown - approximately 25-35 minutes depending on the thickness of the veggies. If you don't like an ingredient, leave it out or substitute your own ingredient like a rutabaga or something similar. This also works with just one kind of potato - I prefer it with sweet potatoes if you are using just one.