Here is an amazing and easy way to take advantage of all the beautiful Fall vegetables that not only taste amazing but look great as decorations on your counter top or dining room table until you bake them!

Roasted Root Vegetables

Ingredients for Roasted Root Veggies:

preheat oven to 400, prepare baking sheet

2 acorn butternut squash

5 or 6 yellow and orange carrots

3 or 4 parsnips

Chop vegetables, place on baking sheet, sprinkle with olive oil until lightly coated. Then season with sea salt, pepper, cinnamon, and drizzle some maple syrup. Bake until tender (can put fork through easily) about 45 minutes – 1 hour. Feel free to substitute and/or add your favorite root vegetable to the recipe to make it your own!

Ever Onward,

Jennifer Esposito

~ Jennifer

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