"Get your fall veggies on with this Roasted Root Vegetable Medley. Purple potatoes, sweet potatoes, shaved brussels sprouts, golden beets, spiralized squash, and golden heirloom carrots! Toss it all together with a little @luciniitalia extra virgin olive oil, sea salt, cracked pepper, fresh oregano and thyme, turmeric, cinnamon, and some chopped @woodstockfoods pecans for a bit of crunch!"
Roasted Root Vegetable Medley
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Roated Root Vegetable Medley
Ingredients:
2 small Purple potatoes, cut into wedges
2 small sweet potatoes, cut into wedges
1 cup shaved brussels sprouts
2 small golden beets, cut into 1 inch cubes
1 cup spiralized winter squash
3 golden heirloom carrots, peeled and cut on the bias
extra virgin olive oil, as needed
sea salt & cracked pepper, to taste
2 tsp fresh oregano
2 tsp fresh thyme
pinch of turmeric & cinnamon
1/4 cup chopped pecans
Directions:
Preheat oven to 400˚F.
Toss choppped vegetables together with a little extra virgin olive oil, sea salt, cracked pepper, fresh oregano and thyme, turmeric, cinnamon, and some chopped pecans for a bit of crunch!
Bake for 45-60 minutes.