- 2 yams or sweet potatoes
- 4 peeled parsnips
- 2 medium peeled turnips
- 4 peeled carrots
- 2 tbsp olive or grapeseed oil
- 1/4 tsp cinnamon
- 1/4 tsp cajun seasoning
- Pinch of paprika
- Preheat oven to 375°F.
- Peel the yams or potatoes, parsnips, turnips and carrots. Then cut them into bite-sized chunks.
- Place chopped vegetables into a large roasting pan. Drizzle with oil, making sure to coat all the vegetables. Sprinkle all the spices on top coating as evenly as possible.
- Roast for 45 minutes.
Nutrients per serving (Makes 6 to 8 servings): Calories: 210, Total Fats: 5 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 105 mg, Total Carbohydrates: 39 g, Dietary Fiber: 10 g, Sugars: 13 g, Protein: 3 g, Iron: 1 mg
“I’m into eating as local and seasonal as possible. I especially like root veggies in the fall for their delicious taste and nutrient-packed content.” – Kristin Joy Lavin, Oxygen reader