This dish is so simple and delicious, and pairs perfectly with some sautéed greens. We used sweet potatoes, turnips, onions, and garlic but you can add in any root vegetable you prefer. Just cut them up in to little .5 inch by .5 inch cubes, then toss them in a cast iron skillet (or any baking pan) with some extra virgin olive oil and spices. The spices we used are rosemary, oregano, parsley, Himalayan pink salt, pepper, and a dash of spike. Make sure to mix it up so that all of the veggies are well coated with oil, and put in the oven at 350 degrees. Wait about an hour, checking on it and tossing around the root veggies to ensure even baking. And voila – yummy roasted roots! Enjoy!
