Roasted Root Vegetables


1 medium yam, cubed
1 small butternut squash, peeled and cubed (cut bulbous part off squash then slice skin off with knife)
2 carrots, sliced
2 parsnips, sliced
1 large onion cut into strips
1/3 cup organic extra virgin olive oil
splash of balsamic vinegar
1 tablespoon dried thyme
unrefined sea salt and black pepper to taste


Preheat oven toΒ 375 F. Toss all ingredients together in large bowl. Transfer to roasting pan and roast for approx 45 min or until desired tenderness is reached.

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