Roasted Heartland Vegetables

Name: Roasted Heartland Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 710 milliliters pound peeled baby carrots (about 3 heaping cups); 1 teaspoons dried thyme; 4 cloves garlic, sliced; 59 milliliters olive oil; 1 teaspoons paprika; 2 Tbsps chopped parsley, optional; 454 grams parsnips, peeled, cut into 1-inch cubes; 8 servings Salt and pepper; 340 grams sweet potatoes, peeled, cut into 1-inch cubes (about 2 1/2 cups); 340 grams turnips, peeled, cut into 1-inch cubes (about 2 cups)

Roasted Heartland Vegetables is a gluten free, primal, and whole 30 recipe with 8 servings. This recipe covers 15% of your daily requirements of vitamins and minerals. This side dish has 171 calories, 2g of protein, and 7g of fat per serving. Head to the store and pick up olive oil, turnips, parsnips, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place one rack in upper third of oven and a second in lower third; preheat oven to 425F.

Equipment you will use

Oven

Place carrots, parsnips, sweet potatoes and turnips in a large bowl and toss together with oil, paprika, thyme, salt and pepper.

Ingredients you will need

Salt And Pepper

Sweet Potato

Parsnip

Carrot

Paprika

Turnip

Thyme

Cooking Oil

Equipment you will use

Bowl

Spread out on two rimmed baking sheets.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Roast for 20 minutes, stirring occasionally. Rotate pans and add garlic to one pan. Continue roasting until vegetables are just tender and slightly browned, 10 to 15 minutes more.

Ingredients you will need

Vegetable