Roasted Root Vegetables
Recipe type: Vegetable
Prep time: 
Cook time: 
Total time: 
  • 3 beets
  • 2 large Russet potatoes
  • 2 large sweet potatoes
  • 4 parsnips
  • salt & pepper
  • garam masala (optional)
  • cumin (optional)
  1. Preheat oven to 350 degrees.
  2. Wash, peel, and chop vegetables into small cubes.
  3. Line a big roasting pan with parchment paper and pour in veggies, distributing in an even layer.
  4. Sprinkle with a very tiny amount of salt and pepper (too much of either will ruin them) ***OR*** sprinkle with garam masala and cumin for more of an Indian-spiced taste (my favorite)
  5. Bake for 30 minutes.
  6. Remove from oven and stir well.
  7. Turn oven up to 425 degrees and return the veggies to the oven for at least 15 minutes--but watch them well because after all that peeling and chopping, you don't want them to burn!
Recipe by Super Veggie Mom at

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