Oven Roasted Root Vegetables

Ingredients:

• 2 Sweet Potatoes
• 2 Yams
• 4 Carrots
• 4 Parsnips
• 4 Stalks of Celery
• 3 Shallots
• 6 cloves of garlic
• 1 Red Onion
• 4 Tbsp Fresh At Hand Onion Mix
• 1 Tbsp Grinder Garlic Herb Sensation
• 2 tsp Grinder Brazilian Sea Salt, more to taste or as needed
• 1 tsp Grinder Peppercorn Medley, more to taste or as needed
• ¼ cup Olive Oil

Directions:

1. Wash the Sweet Potatoes and Yams well, or you can peel them. Cut them into pieces roughly 2 inch big.
2. Peel the carrots and parsnips and cut in half long ways and then into lengths of about 2 inches.
3. Wash celery and cut it into 2 inch long pieces. Cut very wide pieces in half lengthwise.
4. Peel off the papery skin of the shallots, garlic and onions. Cut garlic in half and the shallots and onions into 2 inch pieces.
5. Put all vegetables into a large bowl. Toss with all the seasonings and olive oil. Lay vegetables out into one layer in a baking pan or cookie sheet.
6. Bake in the oven set at 350 degrees for about 30-45 minutes or until the vegetables are fork tender, but not mushy. Toss or flip the vegetables one time about half way through the cooking time.