Name: Cinnamon Roasted Vegetables
Yield: 4 to 6 Servings
Ingredients: 1 head Romanesco or cauliflower, trimmed, halved lengthwise, cut into small pieces; 2 pounds carrots, halved if large; 1/2 pound parsnips, halved if large; 2 medium sweet potatoes, cut into thick sticks; 2 whole garlic cloves, mashed; 1 tablespoon olive oil; 1 tablespoon ground cinnamon; 5 2–3-inch cinnamon sticks; Sea salt

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Johanna Frenkel

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