Roasted Veggie Wedges
This recipe is equally delicious using butternut squash.
Roasted Veggie Wedges
This recipe is equally delicious using butternut squash.
Ingredients
- 3 potatoes
- 1 sweet potato
- 1 parsnip
- 3 carrots
- 1 Tbsp oil
- 1 tsp paprika
- 1 tsp GF curry powder
- Salt & Pepper to taste
Instructions
- Scrub, peel and cut vegetables into wedges. Then toss them in oil in a large oven-proof dish.
- Mix the paprika, curry powder and pepper and sprinkle it over the wedges. Stir well to make sure the pieces are covered.
- 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).
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