Honey Roasted Root Vegetables by Stephanie Olzinski, RDN, Nutrition Supervisor
While taking various supplements might be needed for additional nutritional support, one of the best ways to consume these vitamins and minerals is by roasting them in the oven. Locking in those nutrients and bringing out the natural sweetness of these root veggies lends an amazing aroma in your home as well as they make a great side dish, snack or appetizer.
Preheat oven to 400ºF.
Wash and chop all vegetables into cubes. Leave the skin on the sweet potato for added fiber.
Place all vegetables into a pot and cover with cold water. Bring to a boil and simmer for 5 minutes, then drain and pat dry.
In a bowl mix the spices together. Mix in the vegetables. Coat with olive oil and mix again. Spread the mixture evenly on a lined baking sheet.
Bake for 25 minute or until vegetables are tender.
Before serving, drizzle honey on top of vegetables if desired.
0 servings
Ingredients
Directions
Preheat oven to 400ºF.
Wash and chop all vegetables into cubes. Leave the skin on the sweet potato for added fiber.
Place all vegetables into a pot and cover with cold water. Bring to a boil and simmer for 5 minutes, then drain and pat dry.
In a bowl mix the spices together. Mix in the vegetables. Coat with olive oil and mix again. Spread the mixture evenly on a lined baking sheet.
Bake for 25 minute or until vegetables are tender.
Before serving, drizzle honey on top of vegetables if desired.
