Roasted Root Vegetables

Yields1 Serving

½ lb Brussel sprouts

2 sweet potatoes, peeled and cut into wedges

2 parsnips, peeled and cut into wedges

1 red onion, sliced

3 tbsp olive oil

2 tsp kosher salt

1 tsp black pepper

½ tsp dried sage

Line 2 baking sheets with aluminum foil. Spread vegetables evenly over sheets. Drizzle vegetables with olive oil and sprinkle seasoning over top. Toss everything with your hands to combine.

Roasted Root Vegetables

Bake in a 375 degree oven for 30-40 minutes or until tender.

Roasted Root Vegetables

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Roasted Root Vegetables