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Roasted Root Vegetables

March 11, 2017 By

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Roasted Root Vegetables

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EIR
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

  1. Wash, peel and cut parsnips, carrots and sweet potatoes into bite size pieces.
  2. In a roasting pan, toss all ingredients being sure vegetables are coated with oil and seasonings.
  3. 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
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Tagged With: Eating in the Real, Eating in the Real with Renee, Roasted Root Vegetables, Roasted Veggies, Root Vegetables

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