Easy Roasted Root Vegetables

eatingbirdfood.com

Janberet

2 Tablespoons avocado or olive oil

2 Tablespoons fresh oregano, chopped

2 medium sweet potatoes, chopped into chunks

1 pound carrots or parsnips, peeled and cut into ¾ inch thick rounds (about 4 cups)

1 medium red onion, peeled and cut into ½ inch thick wedges

1 teaspoon sea salt

½ teaspoon ground black pepper

Directions at eatingbirdfood.com

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