Prepping for Roasted Beets, Sweet Potatoes & Parsnips

{ Roasted Beets & Sweets }

Who doesn’t love a roasted root vegetable? Now, sprinkle it with fennel seeds and some thyme….Mmmmmmmm!

{ ingredients }

  • 2 large sweet potatoes, peeled and cut into 1-inch pieces
  • 2 large beets, peeled and cut into 1-inch pieces
  • 2 large parsnips, peeled cut into wedges
  • 2 tbs. olive oil
  • 2 tsp. crushed fennel
  • 3 sprigs of thyme
  • Salt & pepper to taste

{ directions }

  1. First preheat oven to 425ºF.
  2. Toss carrots, potatoes and parsnips with oil and spices and spread on a baking sheet.
  3. Place in oven and roast for 40 minutes, or until browned.
  4. Enjoy! Yum!

Makes 6 servings (197 Calories per Serving). Great side and an easy make-ahead item.

{ Keep Cooking in Love & Light! }


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