I make a big batch of these roasted root vegetables to mix into quinoa, top salads or pop into my mouth straight from the tupperware when I am craving something sweet. Pick whichever roots look fresh and in season. Try one for the first time… they are all deliciously sweet when roasted.
I like to balance it out with brussel sprouts (which I roast separately because they take less time).
Some root veggie examples are: Sweet potato, Carrot, Turnip, Rutabaga, Beet, Butternut Squash and Parsnip.
Peel and cut the veggies into bite size chunks.
Toss together with olive oil, kosher salt and pepper.
Roast at 4oo degrees for about 25 minutes until tender and browned to your preference.
Brussel sprouts 15-20 minutes.
Combine together and enjoy!