A cozy, spiced vegetable dish featuring cinnamon and chromium-rich ingredients, perfect for balancing blood sugar and enhancing metabolic health.
Ingredients
3 large
Carrots
(sliced into sticks))
2 parsnip(s)
Parsnip
(sliced into sticks)
1 cup
Butternut squash
(cubed)
1 large potato
Sweet potato
(cubed)
1 cup
Brussels sprouts
(halved)
1 tbsp
Olive Oil, Extra Virgin
1 tsp
Cinnamon
1 tsp
Thyme, fresh
((plus extra for garnish))
1/2 tsp
Himalayan salt
Black pepper
(fresh cracked, to taste)
Instructions
Prep the Oven: Preheat oven to 400°F (200°C).
Mix Vegetables: In a large mixing bowl, add the sweet potato, Brussels sprouts, bell pepper, butternut squash, and red onion.
Season: Drizzle the olive oil over the vegetables. Sprinkle cinnamon, smoked paprika, salt, and pepper. Toss well to ensure all vegetables are evenly coated.
Roast: Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
Serve: Remove from oven and transfer to a serving dish. Garnish with fresh parsley if desired and enjoy warm.
