Apricot Roasted Root Vegetables

4—5 apricots, quartered

5 young carrots

5 small red potatoes, halved

1 red onion, quartered

1 rutabaga, 1-inch cubes

5 garlic cloves, halved

2 tsp paprika

1 tsp cumin

1 tsp red pepper flakes

Salt and Pepper to taste

5 tbsp oil (olive oil or grapeseed oil work best)

Preheat oven to 400 degrees. In a bowl, or directly on the baking sheet, combine all ingredients and toss to coat vegetables evening with oil and spices. Roast in oven for approx. 40 minutes, stirring halfway. Vegetables are done when they turn gold-brown but are not mushy.

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Apricot Roasted Root Vegetables