holiday roasted vegetables

Making veggies during the holidays don't have to be boring or hard. These two recipes are super easy to make and they taste AMAZING! I love roasting veggies since its super easy to just pop in the oven and call it a day.

Carrots, sweet potatoes, and other root vegetables provide strong antioxidant, anti-inflammatory and anti-cancer protections, and lower the risk of cardiovascular disease and other chronic conditions.

Tag @apcoshome on Instagram if you decide to give these recipes a try!

honey roasted sweet potatoes

ingredients:

- 4 sweet potatoes, cut into 1-inch cubes (optional to peel the skin)

- 1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked

- 1/4 cup honey

- 2 teaspoons ground cinnamon

- Salt and freshly ground black pepper

Instructions:

1. Preheat oven to 375 degrees F.

2. Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.

3. Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil or honey.

Recipe from Tyler Florence.

roasted parsnips + carrots

ingredients:

- 3 carrots (washed + trimmed)

- 3 parsnips (washed + trimmed)

- 1/4 cup extra-virgin olive oil

- salt and freshly ground black pepper

Instructions:

1. Preheat oven to 375 degrees F.
   

2. While preheating, wash the carrots and parsnips to remove any dirt. You don't need to peel the carrots or parsnips, but since they are root vegetables and grow in the ground, it's best to wash them. Then cut the root vegetables into slices or strips so they are similar sizes.
   

3. Place the carrots and parsnips on a sheet pan. Coat the vegetables in olive oil and season with salt and pepper.
   

4. Roast the vegetables for around 20-30 minutes, tossing halfway through. Timing will vary depending upon the size of your vegetable, but vegetables should be tender and browning at the edges.