DIRECTIONS

1. Slice your vegetables super thick using a sharp knife, vegetable peeler or mandoline.
2. Soak sweet potatoes and parsnips in a bowl of cold water for 15 minutes and dry thoroughly.
3. Coat all vegetables with olive oil, salt and pepper.
4. Arrange vegetables on parchment paper and carefully place parchment directly on the oven rack.
5. Bake for 20-25 minutes at 400 °F, watching closely the last few minutes.
6. Let cool for a few minutes and serve with Cedars Garden Vegetable Hommus.