Hey everyone, you ready to roast some veggies?!?!

This week I roasted up some delicious sweet potatoes, because root vegetable season is in full swing, and I am all about those veggies. I love making root vegetables because they are a perfect staple to have in the fridge at ALL TIMES. You can throw them in salads, soups, grain bowls, or just eat them on their own. Having roasted veggies on hand is a must in my household for quick & easy meals. I don’t want to brag, but I crush the roasts, always. So I wanted to share my secrets so that you can crush them also, and make all your friends freak out. Time, oil, and seasoning are really the key to getting soft and crispy. I hope you give it a try & let me know how they turn out!

Happy roasting!

Root Crop Roast:
*Use this roast for any sort of root crop. My favorite are sweet potatoes & brussel sprouts of course!
*Enough for a large side for two people

INGREDIENTS
1.5 lb sweet potatoes or (2-3 medium sweet potatoes), diced and cubed
1/2 cup olive oil
1/2 tablespoon sea salt
1 tablespoon garlic powder

METHOD
1. Preheat oven to 350.
2. In a glass baking dish toss together the sweet potatoes and olive oil until completely coated.
3. Sprinkle the salt and garlic powder and continue to toss.
4. Roast the sweet potatoes for about 30 min until cook thru. When cooked thru crank the oven up to 450-500 to get them crisp. Cook for an additional 10-15 minutes until golden and crisp.

5. EAT!