Roasted Carrot, Sweet Potato + Onion

Make these sweet little candied favorites to have on stock in your fridge all week.  Perfect for a post-workout snack, pre-workout fuel, to add to a seasonal winter salad, whip up into a soup, or just toss as a side with your morning eggs or dinner rotisserie chicken.  

ROASTED CARROT - SWEET POTATOES - ONION

INGREDIENTS:

• 5 Large Carrots

• 1 Sweet Potato

• 1 White Sweet Potato or Japanese Yam

• 1 Yellow Onion

• 5 Cloves Garlic (peel skin away, left whole. Do not mince)

• 2 Tbsp Olive Oil

• Sea Salt/Black Pepper

DIRECTIONS:

1. WASH. Wash/scrub produce well (Sweet potatoes and root veggies sometimes have a little more dirt to scrub away). Do not peel unless you prefer the skin off.

2. CHOP.  Chop into uniform pieces.

3. ADD TO PAN.  Add chopped carrots, sweet potatoes, onion, and whole garlic cloves to a large baking pan.  Add 2 Tbsp olive oil and 1 tsp sea salt. 

4. ROAST. Roast in oven at 350F for 45 minutes (or until fork tender).

5. COOL AND SERVE.  Serve as is, process into a soup, or add to a winter seasonal salad.