Roasted Root Veggies
- Olive oil spray
- 1 turnip, washed and cut into 1-inch chunks
- 4 parsnips, washed and cut into 1-inch chunks
- 2 beets, washed and cut into 1-inch chunks
- 8 baby carrots, washed and cut into 1-inch chunks
- 1 rutabaga, washed and cut into 1-inch chunks
- 1 tablespoon extra-virgin olive oil
- Preheat the oven to 450°F.
- Coat a baking pan with a few spritzes of olive oil.
- Place the olive oil in a resealable plastic bag and add the veggies; shaking to coat evenly.
- Spread the veggies on the pan and roast for 25 to 30 minutes, turning occasionally, or until the veggies are browned.
Recipe by Fat Flush at https://fatflush.com/roasted-root-veggies/
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