Roasted Root Veggies are a win!

Roasted root vegetables have been my friend for months! I started with sweet potatoes and then added in new ones, one at a time. I just peel them, chop them up, give a little drizzle oolive oil, and throw them in the oven on 400° for ten minutes, stir, and give them another ten (or until fork tender). I use stoneware, but a baking sheet (foil lined or not) works too. I seasoned them dependent on what I could tolerate at any point in the journey. I’ve done no seasoning, just salt & pepper, immunity blend seasoning, and tonight’s is Penzey’s Forward blend. I’ve got sweet potatoes, turnips, beets, and carrots tonight. They make a great side dish or a main dish (can serve over rice, quinoa, etc.). They’re easily digestible as long as they’re peeled and fork tender. This is one of my go-to foods, especially because they’re all in season where I am.