Roasted Root Vegetables

Serves: 4


1 sweet potato

2 parsnips

2 carrots

1 red onion

1 tsp. honey (optional)

2 turnips

1 daikon radish (or substitute/add in your favorites, like squash)

2 tbsp. olive oil

Pinch salt and pepper

Handful rosemary, thyme or sage (fresh if possible)


1. Preheat oven to 180C (350F) degrees.

2. Wash and chop all vegetables into large bite-sized pieces.

3. Place in a large baking dish with sides.

4. Drizzle with olive oil and honey; mix well to coat each vegetable lightly with oil.

5. Sprinkle with salt, pepper and herbs.

6. 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.

  1. Yummy! I love sweet potatoes, ill have to try his!

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