Debbie Katz: Certified Holistic Health Coach, AADP
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October 30, 2011
Roasted Root Veggies
Prep time: 10 minutes Cooking time: 25-35 minutes Yield: 4-6 servings
1 sweet potato2 parsnips2 carrots2 turnips or 1 large rutabaga1 daikon radish (or substitute/add in your favorites, like squash)
olive oilsalt and pepperherbs: rosemary, thyme or sage (fresh if possible)
Preheat oven to 375 degrees.
Wash and chop all vegetables into large bite-sized pieces.
Place in a large baking dish with sides.
Drizzle with olive oil; mix well to coat each vegetable lightly with oil.
Sprinkle with salt, pepper and herbs.
Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.
Note: Any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish.
- See more at: http://www.waytogohealthy.com/blog/2011/10/recipe-roasted-root-veggies#sthash.xNgITRaU.dpuf
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