Roasted winter vegetables like Japanese yams, sweet potatoes, brussels sprouts, and carrots tossed in avocado oil and seasoned with garlic, salt, and pepper. This medley of root vegetables is perfect for a hearty lunch or side dish.
Roasted Vegetable Medley
Ingredients
- 2 Japanese Yams
- 2 Sweet Potatoes
- 2 Parsnips
- 1 cup Brussels Sprouts
Instructions
- Preheat oven to 425F. Chop all vegetables into cubes, roughly bite-sized pieces.
- Add to a mixing bowl and coat with avocado oil, garlic powder, salt, and pepper.
- Toss to mix everything together. Place on a parchment paper-lined baking tray and bake at 425F for 35-45 minutes. Toss vegetables halfway through.
- Serve immediately. Store leftovers in a glass container for up to a week.
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