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Recipe by Erin Grunstein

Honey Ginger Roasted Root Vegetables

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Honey Ginger Roasted Root Vegetables
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

50 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Paleo

Simple and delicious – this is an extremely versatile recipe. You can use any root vegetables you’d like!

Ingredients

Main ingredients

  • 1 1-pound box of rainbow carrots, washed and peeled

  • 1 medium sized sweet potato, cut into wedges

  • 1 medium sized Idaho or russet potato, cut into wedges (optional)

  • 1 clove garlic, minced

  • 1 tablespoon paprika

  • 1 tablespoon Manischewitz Honey

Directions

Prepare the Roasted Root Vegetables

1.

Preheat oven to 375 degrees Fahrenheit.

2.

Spread vegetables over parchment-lined baking sheet.

3.

Mix together remaining ingredients and coat vegetables, making sure that the dressing is evenly distributed.

4.

Baked for about 45-50 minutes, mixing around halfway through, until tender with a fork.

Recipe tags

carrots Erin Grunstein erin.eats.mtl kosher for passover Pesach root vegetables sweet potatoes
Honey Ginger Roasted Root Vegetables

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