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roasted root veggies

Roasted Root Veggies

  • Yield: 4 1x


For sure the most flavorful way to get vegetables on your table! My Roasted Root Veggies bring all the bright colors and amazing flavors


  • 1 red onion, large dice
  • 1 small/medium butternut squash, large dice (I don't peel it, but you can)
  • 2 parsnips, peeled and large dice
  • 2 tablespoons avocado oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon garlic powder


  1. Preheat oven to 450 degrees. Lay parchment paper on a sheet pan and add the onion, butternut squash and parsnips.
  2. Drizzle with oil, salt, pepper and garlic powder and toss until well coated.
  3. Roast for 35-40 minutes, tossing halfway through. Serve warm.