Roasted Root Vegetables
With an amazing mix of gold yukon potatoes, carrots, beets, butternut squash, garlic, and onions, these roasted root vegetables are the perfect side dish. Delicious, nutritious, and a great way to add a pop of color to your meal!
Ingredients
- 5 Gold Yukon Potatoes
- 4 Carrots
- 3 Beets
- 4 Garlic Cloves
- 1 Butternut Squash
- 1 Red Onion
- 2 tsp Olive Oil
- 1-2 tsp Salt
- 1-2 tsp Black Pepper
- 1/2 tsp Ground Thyme
- 2 tbsp Parsley chopped
- 2-3 Cinnamon Sticks
- 1-2 tsp Maple Syrup optional
- 1-2 tsp Brown Sugar optional
Instructions
- Preheat oven to 450° F
- Chop up gold Yukon potatoes, carrots, beets, garlic cloves, butternut squash, and red onion.
- Toss with olive oil, salt, and black pepper, and ground thyme.
- Put the root vegetables onto a baking sheet with parchment paper and add chopped parsley over the top. Nest cinnamon sticks in with the vegetables.
- Bake at 450°F for 45 minutes, checking the root vegetables at 20 minutes to flip to ensure even cooking.
- Remove and enjoy as is or with a little maple syrup & brown sugar mixture drizzled over the top!