SafePlates

Ingredients

• 1 small head of Savoy cabbage, chopped (about 1 lb) (450g)
• 2 medium sweet potatoes, peeled and cubed (about 1 lb) (450g)
• 2 medium potatoes, peeled and cubed (about 1 lb) (450g)
• 2 large carrots, peeled and sliced (about 8 oz) (225g)
• 2 medium parsnips, peeled and sliced (about 8 oz) (225g)
• 1 large red bell pepper, chopped (about 6 oz) (170g)
• 2 tablespoons olive oil (30ml)
• 1 teaspoon salt (5g)
• 1/2 teaspoon black pepper (2g)
• 1 teaspoon dried thyme (1g)
• 1 teaspoon smoked paprika (1g)
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the chopped Savoy cabbage, sweet potatoes, potatoes, carrots, parsnips, and red bell pepper.
3. Drizzle the olive oil over the vegetables and add the salt, black pepper, dried thyme, smoked paprika, and minced garlic.
4. Toss the vegetables until they are evenly coated with the oil and spices.
5. Spread the vegetables in a single layer on a large baking sheet.
6. Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through the cooking time.
7. Remove from the oven and let cool slightly before serving.

Tip

For added flavor, sprinkle some nutritional yeast over the roasted vegetables before serving.