Tuesday, November 27, 2012

Sweet Roasted Root Veggies

AKA Candy. These roasted roots are simple to make and taste deliciously sweet making you want more. I made these on Thanksgiving and have still been eating leftovers. For some reason they seem to get better (and sweeter) each day. I like them hot or cold and I'm thankful that these addictive vegetables are perfectly healthy!


SWEET ROASTED ROOT VEGGIES
3 medium sweet potatoes (peeled and cut into 1 inch cubes)
4 medium parsnips (peeled and sliced on the diagonal into 1 inch pieces)
5 medium beets (peeled and cut into 1 inch cubes)
1 pound bag of baby carrots, about 3 cups (or 4 medium carrots peeled and sliced like the parsnips)
Olive oil
Salt
3 Truvia packets (optional)

Preheat oven to 400 degrees. Add all your veggies to a lined cookie sheet or a rectangular baking dish. Season generously with salt and mix with your hands. Drizzle good quality olive over the veggies until well coated and mix with your hands again. Bake in the oven for about 45 minutes to an hour (depending on your oven), checking occasionally to stir veggies. Right before they are ready, take the veggies out and stir one last time. Taste to see if they need another drizzle of olive oil or more salt. If so, add to your liking and stir. Sprinkle 3 packets of Truvia (or drizzle some agave nectar) for extra sweetness (this is optional of course). Stir one last time and add back to the oven to cook for another 5 minutes. Serve hot and enjoy!

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