Autumn’s Harvest: Cinnamon-Sugar Roasted Root Vegetables

Cinnamon-Sugar Roasted Root Vegetables


  • 2 Carrots
  • 2 Sweet Potatoes
  • 2 Parsnips
  • 2 Turnips
  • 1 Butternut Squash
  • 1/4 c. olive oil
  • 1 c. sugar
  • 2 tsp ground cinnamon


  1. Peel and evenly cut vegetables into bite size pieces. Coat in olive oil and toss in sugar & cinnamon. Spread veggies onto a foil lined cookie sheet. Bake at 400 degrees for 10-15 minutes or until beginning to brown. Using tongs or spatula, turn vegetables. Continue baking for another 10-12 minutes or until fork tender and lightly browned. Remove from oven and serve hot.
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