Sweet & Salty Roasted Root Veggies

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  1. Preheat the oven to 400ºF.
  2. While the oven preheats, chop the carrots, parsnips, and beets: If you’re fancy, cube them. (For appearance.) Otherwise, small, bite-sized pieces will do. (Remember, the smaller the chop, the faster they’ll roast.)
  3. Slice the onion into long, thin strands.
  4. Toss all the veggies into a large mixing bowl. Add olive oil and soy sauce while stirring. Once everything is lightly coated, add a bit of pepper. (Parsnips add a natural peppery flavor, so don’t overdo it!) If you love your food salty, add a pinch of sea salt. Added salt is optional; as someone who prefers less-salty foods, the soy sauce gives all the flavor I need.roots-3
  5. Place veggies into roasting pan/baking dish. Drizzle some wildflower honey over the top. You do not need to coat every piece; just a two-second drizzle is fine.
  6. Place baking dish in preheated oven. Now, you’ll roast for another 40-50 min., but every 10 min. you’ll need to carefully mix the veggies with a spatula, bringing pieces from the underside to the top.
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