Weekend Food Prep–Roasted Winter Vegetables with Cinnamon

I love yams, or what I believe are more appropriately called sweet potatoes. I know I eat a lot of stereotypical bro foods, but come on–there’s good reasons to eat oats, brown rice, broccoli and chicken! They’re delicious, satiating and full of nutrients. So, call me a bro if you want to. (Please, I’d be flattered!) And join the fun–enjoy these wonderful roasted veggies. Excellent with your favorite shredded chicken dish. 😛

Roasted Winter Vegetables with Cinnamon

To save time and add a bit of fiber, I don’t peel the sweet potatoes. Just scrub them and chop into chunks.

one. Preheat an oven to 350oF. Line a baking sheet with parchment paper.

two. Chop into about 1-inch chunks and mix together in a large mixing bowl:
1-2 red garnet yams
1-2 white sweet potatoes
A small head of cauliflower
1 large acorn squash, seeded and skin removed

three. Toss the vegetables until evenly coated with:
1-2 Tbs. olive oil
2 tsp. sugar
a generous sprinkle of cinnamon (1/2 to 1 tsp? Honestly, I didn’t measure.)
salt to taste
a bit of fresh-cracked pepper

four. Arrange the vegetables in a single layer on the baking sheet. Bake until soft when poked with a fork, slightly caramelized and the cauliflower has browned a bit, 1 hour 15 min to 1 1/2 hours.

2 thoughts on “Weekend Food Prep–Roasted Winter Vegetables with Cinnamon

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