Roasted Root Vegetables March 11, 2017 By Jump to recipe Roasted Root Vegetables March 11, 2017 by EIR Category Recipes Serving Size 6 servings Ingredients 1 lb parsnip, raw, sliced 1 lb carrot, raw, medium 1 lb sweet potato, raw, 5'' long 10 cloves garlic, raw 1/4 cup olive oil, extra virgin, 100% first cold pressed, unrefined 1/2 tsp salt, sea 1/2 tsp tumeric 1/2 tsp cayenne pepper, ground Instructions Wash, peel and cut parsnips, carrots and sweet potatoes into bite size pieces. In a roasting pan, toss all ingredients being sure vegetables are coated with oil and seasonings. Roast in a 425 degree oven until vegetables are tender, approximately 25-30 minutes. Tags Eating in the Real, Eating in the Real with Renee, Roasted Root Vegetables, Roasted Veggies, Root Vegetables © 2023 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.