Roasted Root Veggie Medley

It's that time of year... where roasted veggies seem somehow better than any other time of year.  

Cauliflower, beets, onions, peppers... and one of my faves, Brussels Sprouts!  Or put several veggies together for a delicious veggie medley like this one... A super easy Roasted Root Veggie Medley you won't be say you tried. (Pair it with soup for the ultimate fall comfort food dinner).  

Ingredients

¼ medium yam, cut into 1-inch chunks
½ medium carrot, cut into 1-inch chunks
½ medium beet, cut into 1-inch chunks
¼ medium onion, peeled, cut into large wedges
2 tsp. extra-virgin olive oil
Himalayan salt (to taste; optional)

Preheat oven to 400° F.
Combine yam, carrot, beet, onion, and oil, plus salt (if desired), in bowl or dish; mix well.
Arrange vegetables in a single layer on a baking sheet. Bake for 40 to 50 minutes, turning once or twice, or until tender.

Calories: 168 Total Fat: 10 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 328 mg Carbohydrate: 20 g Fiber: 4 g Sugar: 6 g Protein: 2 g