Roasted Carrots and Radishes

Prep Time10 minsCook Time40 minsTotal Time50 mins

3 cups Carrots, peeled and cut into 1 inch pieces (bias cut preferable)

2 cups Radishes, quartered, if available

1 Sweet Onion (med), halved and chopped

3 cups Potatoes, cut in 1 inch pieces (Note: turnips, parsnips or other root vegetables can also be used)

¼ cup Canola Oil (Vegetable oil)

2 tbsp Brown Sugar or Honey (or agave)

2 tsp Garlic Powder

2 tsp Onion Powder

Salt and Pepper

Preheat oven to 375F.

Mix oil and seasoning together.

In a large bowl, mix veggies and oil mixture together.

Roast veggies in a large bakeware for 40 minutes. Flip halfway through cooking.

Served hot with your favorite main dish.

Nutrition Facts

0 servings

Serving size