Roasted Root Veggies with Chili Butter

By adriennehannis

Ingredients

• 6 cups peeled and cubed root veggies (sweet potatoes, golden beets, parsnips)
• 1/4 melted ghee or butter
• 1 tsp coarse sea salt
• freshly grounded black pepper to taste
• 1/2 tsp chili powder
• 1/4 paprika
• 1/8 tsp cumin

Preparation

Step 1

Preheat the oven to 450 degrees
Line a baking sheet with parchment paper
Place veggies in a medium bowl. Drizzle the melted ghee over veggies.
Sprinkle spices over the veggies and stir to coat all the pieces
Roast veggies for 30-35 minutes or until browned on the edges and pieces are tender
Serve with additional softened butter mixed with chili powder, if desired.