Ingredients
- 6-8 carrots (~1 pound), peeled; can be cooked whole or sliced into segments
- 1 sweet potato, peeled and sliced into rounds
- 1/2 onion, sliced into finger-sized wedges
- 1 turnip, peeled and sliced into rounds
- 1 parsnip, peeled and sliced into rounds
- 2 tbsp Piquant Post Vadouvan spice
- 1 tbsp olive (or another vegetable) oil
- salt & pepper to taste (optional)
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