Roasted Root Vegetables

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Roasted Root Vegetables

Yield 6

Author Marma Health

Ingredients

• 1 cup Sweet Potato, peeled and chopped
• 1 cup Parsnip, peeled and chopped
• 1 cup Carrot, chopped
• 1 cup Beets, chopped
• 1 cup Onion, peeled and chopped
• 1 cup Fennel, chopped
• 2 Tbsp Olive Oil
• 1/4 tsp Salt
• 1/2 tsp Seasonal Spice Blend

Instructions

1. Preheat oven to 400F/204C.
2. Cut veggies into 1-2 inch segments.
3. Toss in a bowl with olive oil, salt + spices.
4. Line a sheet pan with parchment paper.
5. Spread veggies + bake until tender, 40-45min.
6. Note: Approved for Gestational Diabetes in moderation and/or omit Sweet Potatoes.