Roasted Beets, Carrots & Sweet Potatoes

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1 large sweet potato or yam, skins on, cubed 1/2 inch x 1/2 inch
2 medium sized beats, peeled and cubed 1/4 inch x 1/4 inch
2 medium sized carrots, peeled and sliced 1/2 inch thick
1/2 tsp ground coriander
1 tsp dried thyme
1/2 tsp ground sage
1/2 tsp ground black pepper
1 tsp kosher or sea salt
2 tbsp extra virgin olive oil (EVOO)

1. Spread the vegetables out along a baking sheet. Season with spices and EVOO. Toss with your hands until all the veggies are coated.

2. Spread the veggies back out on the pan. Bake at 375F for 30 minutes, or until tender.

3. Serve hot, or cool in the fridge and add to your next salad!

Enjoy!

See the video: