Roasted Root Vegetables


This dish will really get you into the fall spirit!  Nothing says autum like root vegetables.  The combination of red potatoes, sweet potatoes, parsnip and carrot is definitely one I will use again!

what you will need-


one large sweet potato or two medium sweet potatoes

half pound red potatoes

half pound parsnips

half pound carrots

extra virgin olive oil

2 teaspoons dried rosemary

1 tablespoon nutritional yeast (or more for a more cheesy flavor)

salt and pepper


First, preheat the oven to 425 degrees.  Then, wash and peel the carrots, parsnip and sweet potato.  Wash the red potatoes and cut out any eyes or undesirable spots.  Leave the peel on the red potatoes.

imageCut all the vegetables into approximately one inch squares.  Mix the Rosemary with about three tablespoons of olive oil.

imageDrizzle a baking pan with the Rosemary and extra virgin olive oil mix.  Place the cut veggies in the pan, making sure that they are not on top of each other.  Bake for 25-35 minutes until done.  Flip veggies half way through baking to ensure that both sides cook evenly.

Take out of the oven.  Sprinkle with nutritional yeast, salt and pepper.

serve hot.



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