ROASTED ROOT VEGETABLES

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Butternut squash is lower in calories and adds a unique flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides a similar richness with a higher smoke point.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and have a longer shelf life.

red onions

🥗Healthier: yellow onions

💰Cheaper: white onions

Yellow onions are versatile and often less expensive.

Preheat the oven to 425°F.

Peel the root vegetables including 1 giant carrot, 1 purple yam, 1 sweet potato, and 2 potatoes.

Chop the vegetables into even chunks for even cooking.

In a bowl, toss the vegetables with 1 tablespoon of olive oil, 1/4 cup butter (melted), and about three pinches of salt and pepper.

Spread the vegetables in a single layer on two baking sheets.

Roast the vegetables in the oven for 45 minutes, flipping them halfway through.

Chop some Italian parsley and toss it with the roasted vegetables before serving.

Cooking Techniques

Equipment Needed

Spice Level: