Sweet Roasted Vegetables


1 lb sweet potatoes, 3 cups peeled,cubed
1 ½ cups parsnips, cut in ½ slices”
1 ½ cups butternut squash, peeled, cubed
1 fennel bulb, sliced in thin wedges
1 cup baby carrots, whole or sliced
1 cup pearl onions or shallots, sliced
1 tablespoon soy butter or oil
½ teaspoon sea salt
¼ teaspoon paprika
1 tablespoon maple syrup or honey
1 teaspoon lemon juice


  1. Preheat oven to 450°
  2. Combine first 8 ingredients in a large bowl; toss well.
  3. Spread vegetables in a prepared non-stick roasting pan or dish.
  4. Bake at 450° for 50 minutes or until vegetables are tender.
  5. Drizzle with maple syrup and lemon juice; toss and bake an additional 5-10 minutes until golden and glazed.
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