By: Bettina – Miami, FL

I have an Easter dinner tonight with my family (We are Latin, we celebrate everything at night).  I am making some roasted root vegetables that they like quite a bit because of the savory sweet mix that is very typical of the Cuban palette.


  • 1 Japanese yam (or boniato)
  • 1 Garnet Yam
  • 1 Jewell Sweet Potato
  • 2 Red Onions
  • 6 garlic cloves
  • Juice of half a lemon
  • Olive oil to coat
  • Celtic sea salt to taste
  • pinch of red pepper flakes
  • Chopped parsley


  1. Preheat oven to 400.
  2. Chop onions and root vegetables
  3. Toss Ingredients (except parsley) in a bowl
  4. Roast for 50 minutes.
  5. Add parsley, toss and serve.

Yes, it’s that easy!


roast veg outside