Roasted Sweet Potato and Vegetable Medley

Preparation Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Roasting the Vegetables In a large bowl, toss the sweet potatoes, carrots, and cauliflower with olive oil, garlic powder, paprika, cumin, salt, and pepper until well coated. Spread the vegetables in a single layer on the prepared baking sheet and roast for 25-30 minutes, or until tender and golden brown, stirring once halfway through.

Making the Dressing In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and pepper until well combined.

4.Transfer the roasted vegetables to a serving platter, drizzle with the dressing, and garnish with fresh parsley. Serve with lemon wedges and optional feta cheese and chopped walnuts if desired.