Roasted Root Vegetables

Roasting root veggies makes the starches convert to sugar and brings out the sweetness!

Ingredients

• Any of the following, about 1 large vegetable or 1 cup cubed veggies per person:
  • Beets
  • Sweet Potatoes
  • Potatoes
  • Winter Squash
  • Beets
  • Carrots
  • Parsnips
  • Brussels sprouts
  • Celeriac

• Olive oil to coat - approximately 1 tsp. per vegetable.
• Salt and pepper to taste

Preheat oven to 450 degrees. Put a layer of parchment paper down on a baking sheet - make sure no paper hangs over the edges or you'll set off the fire alarm. Wash and either scrub or peel all of the vegetables. Cut the vegetables into about 1 inch size cubes. Toss vegetables with olive oil and salt and pepper, till coated. The oil makes the veggies crisp on the outside so be sure to coat well. Roast veggies for about 30 to 45 minutes - until browned and fork tender.