Mixed root vegetable salad
Makes 12 | Takes 45 minutes Root vegetables are the perfect addition to any winter meal. They provide that little touch of comfort on a cold day. Root vegetables are high in fibre, antioxidants, and beta carotene—a red/orange pigment found in carrots and yams that is converted to vitamin A and is a powerful antioxidant. Ingredients 2 yams, peeled and cubed 2 sweet potatoes, peeled and cubed 1 rutabaga, peeled and cubed 2 parsnips, peeled and cubed 2 beets, peeled and cubed 3 Tbsps olive oil 2 freshly grated garlic cloves ½ tsp onion powder A dash of salt and pepper Directions Preheat the oven to 425°F. Line a baking sheet with parchment paper. Pour all of the root veggies onto the pan. Pour the olive oil, garlic, onion powder, and salt and pepper on top, and toss with your hands until well coated. Place in the oven for 25–30
