Colorful Roasted Root Vegetables

Name: Colorful Roasted Root Vegetables
Ingredients: 1 large sweet potato, peeled & chopped into 1-inch chunks; 1 large rutabaga, peeled & chopped into 1-inch chunks; 1 large onion, diced into 1-inch pieces; 2-3 large parsnips/carrots, chopped into 1-inch chunks; 2-3 Tablespoons olive oil/avocado oil; 2 teaspoons smoked paprika; ½ teaspoon garlic powder; ½ teaspoon pink Himalayan/sea salt, or to taste; ⅛ teaspoon cayenne pepper, or to taste

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Ingredients

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1 large sweet potato, peeled & chopped into 1-inch chunks1 large rutabaga, peeled & chopped into 1-inch chunks1 large onion, diced into 1-inch pieces2-3 large parsnips/carrots, chopped into 1-inch chunks2-3 Tablespoons olive oil/avocado oil2 teaspoons smoked paprika½ teaspoon garlic powder½ teaspoon pink Himalayan/sea salt, or to taste⅛ teaspoon cayenne pepper, or to taste

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Instructions

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Step 1

Preheat oven to 425F.

Step 2

Add the chopped root vegetables to a large mixing bowl, drizzle with olive oil, seasonings, and salt. Toss to coat evenly. Spread the vegetables in a large cast iron skillet/baking sheet/or casserole dish.

Step 3

Roast in preheated oven for about 40 minutes (or until vegetables are cooked to desired doneness), flipping halfway through.

Step 4

Optional: squeeze fresh lemon juice over right before serving.

Step 5

**For crispier vegetables, broil them for about 1 minute after roasting, being careful not to burn.