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Roasted Root Vegetables

Some of the most delicious and fun vegetables to serve are root vegetables. This recipe is delicious, healthy and come in colors that are sure to get your kids eating their vegetables!

2 lb. Potatoes – (Red, Purple, Yellow, etc. The more colorful potatoes you use, the more colorful the dish will be.)
2 lb. Sweet Potatoes – peeled
1 large Butternut Squash – peeled and seeded
1 bunch of medium sized beets, peeled
1 lb. carrots – peeled. Carrots come several different colors, so plant a new variety this year!
1 Parsnip – peeled
1 Red Onion
4-6 Cloves Garlic
2 Tbsp. Olive Oil
1 Tbsp. Honey
Salt and pepper to taste

Preheat oven to 425$#176.Line baking sheet with foil or parchment paper.

Cut all vegetables into 11/2 inch pieces and combine in a large mixing bowl. Drizzle Olive Oil and Honey over vegetables along with salt and pepper. Mix or toss and pour onto baking sheet. Bake vegetables about 45 minutes, or until tender, stirring halfway through. If you prefer roasted vegetables more crisp/toasted, leave in until they’ve met your preferred doneness.