Brown Sugar Cinnamon Roasted Root Veggies


Bored of plain roasted root veggies? Me too. By the end of fall/winter I have enough of the endless beets, turnips, rutabegas, squashes and seemingly endless variety of potatoes. So I have tried a few ways to spice them up. This is a method to make those roasted root veggies taste like dessert.


  • 6 cups root vegetables, chopped into 1 inch pieces NOTE: I used half sweet potatoes and half rutabegas. Three cups of sweet potato was approximately 2  sweet potatoes, and three cups of rutabagas was 4 medium rutabegas.
  • 2 tbsp olive oil
  • 2 tbsp brown sugar
  • 1 tsp cinnamon


  1. Preheat oven to 375°F. Cover two baking sheets with aluminum foil for easy clean up later.
  2. Chop your root veggies into 1 inch pieces and place into a large mixing bowl.
  3. Add the olive oil, brown sugar, and cinnamon and toss to coat.
  4. Spread the veggies into a single layer, distributing them evenly between the two baking sheets.IMAG0513
  5. Bake in the oven for 30-45 mins, stirring/turning the trays around occasionally(I like to do this every 15 mins) to ensure even cooking. The veggies are done when they are browned and soft.
  6. Serve warm. Will stay in the fridge for up to a week or in the freezer for 3 months in an airtight container.

Servings: 6 Serving Size: 1 cup


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