Root vegetables tossed in olive oil and Ceylon cinnamon before roasting. A healthy, vegetarian recipe with an exotic touch. 

• 2 medium carrots, peeled and cut into 1-inch chunks 

• 2 medium parsnips, peeled and cut into 1-inch chunks 

• 1 medium sweet potato, peeled and cut into 1-inch cubes 

• 1 red onion, cut into wedges 

• 2 tbsp olive oil 

• 1/2 tsp finely ground Ceylon cinnamon 

• 1/2 tsp sea salt 

• 1/4 tsp freshly ground black pepper 

• Optional: 1 tsp honey or maple syrup for a touch of sweetness 

• Optional: Fresh parsley, chopped, for garnish 

• Large mixing bowl 

• Baking sheet 

• Parchment paper 

• Spatula 

• Measuring spoons 

• Oven 

• Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. 

• Prepare Vegetables: In a large mixing bowl, combine carrots, parsnips, sweet potato, and red onion. 

• Season: Drizzle 2 tbsp olive oil over the vegetables. Sprinkle 1/2 tsp Ceylon cinnamon, 1/2 tsp sea salt, and 1/4 tsp black pepper. If using, add 1 tsp honey or maple syrup. Toss well to coat evenly. 

• Arrange: Spread the vegetables in a single layer on the prepared baking sheet, ensuring they don’t overlap for even roasting. 

• Roast: Roast in the oven for 25–30 minutes, flipping halfway with a spatula, until the vegetables are tender and caramelized at the edges. 

• Serve: Transfer to a serving dish. Garnish with fresh parsley if desired. Enjoy hot as a side dish or main, savoring the exotic warmth of Ceylon cinnamon. 

• Use Ceylon cinnamon for its subtle, citrusy flavor; avoid stronger cassia cinnamon. 

• Cut vegetables into uniform sizes for even cooking. 

• Adjust cinnamon to taste, but keep it light to complement the natural sweetness of the vegetables. 

• Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven to maintain texture. 

• Delight in this healthy, vegetarian dish with an exotic cinnamon twist!