Roasted Root Vegetables


Roasted Root Vegetables


  • 1-2 onion red or yellow, coarsely chopped
  • 1 medium butternut squash peeled and chopped into 1 to 2- inch cubes
  • 2 Sweet potatoes peeled and chopped into 1 to 2-inch cubes
  • 4 large beets peeled and chopped into 1 to 2-inch pieces
  • 2 Parsnips peeled and chopped into 1 to 2-inch pieces
  • 1 large carrot peeled and chopped into 1 to 2-inch pieces
  • 5 whole garlic cloves peeled
  • 2-3 tablespoons olive oil
  • teaspoons of sea salt


  • Mix all vegetables together in a large bowl and toss with olive oil and salt.
  • Cover with foil and bake on 375°F for 45 minutes, or until vegetables are all fork tender.
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