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Maple Roasted Root Vegetables


3 small sweet potatoes (about 1 pound), peeled, and cut into 1 inch pieces
1 pound baby carrots, washed, peeled and cut into 1 inch pieces
5 small parsnips, peeled and cut into 1-inch pieces
1 tablespoon extra virgin olive oil
2 teaspoons maple syrup
1/4 teaspoon salt
¼ teaspoon of ground allspice
¼ teaspoon of cinnamon
1/8 teaspoon red chili pepper flakes


Nutrition Facts:









Preheat oven to 425 degrees F and position a rack in the center of the oven.

In a large bowl, combine all of the above ingredients, and then using your hands or a spoon, combine to evenly coat the vegetables.

Pour the contents of the bowl onto a baking sheet and roast, stirring occasionally, until the vegetables are browned and tender, approximately 25 to 30 minutes. Season to taste.

Notes:  Pumpkin Pie spice can be used in place of allspice and cinnamon



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