Roasted Root Vegetables / Healthy Recipes

Ingredients

1. Potato – 1 medium (I used a Yukon gold potato and I didn’t peel the skin), cut into large cubes

    Sweet potato – 1 medium-large, peeled and cubed

    Red potato – 1 medium, cubed

    Carrots – 2 medium, cubed

    Parsnip – 1, cubed

    Onion – 1/2 large, cubed

    Garlic cloves – 4 – 5, unpeeled

2. Olive oil – 3 tbsp

    Balsamic vinegar – 2 tsp (optional)

    Italian seasoning – 1/2 tsp (Or you can use dried rosemary, thyme etc)

    Salt and pepper – To season

3. Parsley – 1 tbsp, finely chopped (to garnish)

Method

1. Preheat oven at 425 F.

2. Toss the cubed vegetables and garlic cloves with olive oil, balsamic vinegar, Italian seasoning, salt and pepper. Spread in a single layer on a greased aluminium foil. Bake for 20 mts. Take it out and stir well. Bake for 15 – 20 more minutes until veggies are golden and tender.