Roasted Veggie Wedges
Author: Angie Halten
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
This recipe is equally delicious using butternut squash.
  • 3 potatoes
  • 1 sweet potato
  • 1 parsnip
  • 3 carrots
  • 1 Tbsp oil
  • 1 tsp paprika
  • 1 tsp GF curry powder
  • Salt & Pepper to taste
  1. Scrub, peel and cut vegetables into wedges. Then toss them in oil in a large oven-proof dish.
  2. Mix the paprika, curry powder and pepper and sprinkle it over the wedges. Stir well to make sure the pieces are covered.
  3. Bake at 375°F for 20 to 30 minutes until the wedges are delightfully golden brown and crunchy (be sure to turn them over a couple of times during baking).
Recipe by Gluten Free Club at