• 1 pound carrots, peeled and cut in half lengthwise, sliced into 2-inch pieces
  • 1 pound parsnips, peeled and cut lengthwise into 2-inch pieces
  • 1 pound sweet potatoes, peeled and cut into 2 x 1 inch pieces
  • 1 pound butternut squash, peeled and cut into 2 x 1 inch pieces
  • 4 tablespoons organic coconut oil
  • 1 ½ tablespoons masala spice blend
  • ½ teaspoon Hawaiian sea salt

Make It Happen:

Preheat oven to 425º F. Toss all the vegetables with oil, spice blend, and salt. Transfer to a baking sheet in a single layer and roast them in the oven for 20 – 25 minutes. Season to taste and serve. Serves eight people.

This Post Has One Comment

  1. I would love beets different colours red and orange in added in that roasted veggie madley 🙂

Comments are closed.

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