Monday, November 17, 2008

Sweet and Spicy Winter Root Vegetables

My family adores these roasted veggies! You really can use whichever varieties your family likes best and even mix in a few that are new to see if they will accept a new veggie. The mix we like best is sweet potatoes(or yams), carrots and parsnips. This recipe is so simple and there is no measuring, so you can make as many as you need to for your family. Your kids will love eating these and you will love that they are eating veggies loaded with antioxidants, vitamin A, fiber and the list goes on!

Sweet Potatoes
Olive oil
Salt and pepper

Preheat oven to 350. While the oven is heating up, wash and peel the sweet potatoes(you can leave the skins on the carrots and parsnips if you like.)Cut all veggies into uniform chunks so that the cooking time is pretty even. Drizzle with olive oil and honey just to coat. Then sprinkle with cinnamon and salt and pepper. Mix everything together using your hands and place in a single layer on a baking sheet that has been sprayed with non stick cooking spray. Bake until tender and golden, about 35-45 min depending on the size of your veggie chunks. These go well with fish, chicken and beef.

*Note: You can even cut these into thick strips like oven fries if that helps you to get your kids to eat them. Sometimes I do that when I make burgers or to serve with sandwiches.

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