Roasted Root Veggies (From the Kitchen of Natasha Gill)
- Sweet potatoes
- Olive Oil
- Sea Salt
- Thyme (dried)
- Rosemary (dried)
- Garlic Powder
Preheat oven to 375 degrees. Wash and cut each of the vegetables listed above into medium chunks. Place chunks into a large mixing bowl. Drizzle olive oil over the veggies and mix well with a spoon. In a separate small container, mix rosemary, thyme, garlic powder and salt together. If you have a small grinder or blender, you may wish to blend the rosemary, garlic powder and salt until they become a powdery mixture, but this is not necessary. Sprinkle the spice mixture over the veggies in the bowl and stir well. All the veggies should be coated with olive oil and spices. Distribute the veggies evenly on a baking sheet or in a glass cake pan. Place in the oven and bake until they start to brown and they are tender enough for your liking. Enjoy!
*Maple mustard dressing is a great dipping sauce for the veggies. Just combine organic prepared yellow mustard with local maple syrup to taste.