Tasty Tuesday-Roasted Root Vegetables
Roasted Root Vegetables
Yield: 6 ½-cup servings
4 cups variety of root vegetables
2 Tablespoons nutritional yeast
2 Tablespoons vegetable bouillon powder
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt, optional
¾ teaspoon ginger powder
2 teaspoons fresh lime juice
1 Tablespoon extra-virgin olive oil
Choose from: beets, rutabaga, turnip, parsnip, carrots, potato, sweet potato, cassava, Jerusalem artichokes, etc.
Preheat oven to 375°F.
Peel and cube root vegetables and place in a large bowl.
Add remaining ingredients.
Line baking sheets with parchment paper for nice, easy clean-up and spread mixture over large baking sheet.
Bake for 30 minutes.
Remove pans from oven, turn vegetables and then spread them again over baking sheets.
Roast for an additional 25-30 minutes or until the vegetables are tender.
Enjoy and Bon Appétit!
Hints: Freezes well.
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