Roasted Root Vegetables

1-1 lb box of rainbow carrots, washed and peeled
1 medium sized sweet potato, cut into wedges 
1 medium sized Idaho or russet potato cut into wedges 
1 clove garlic, minced
1 tbsp paprika
1 tbsp honey 
1/2 tsp sea salt 
1/2 tsp cinnamon
1 tbsp freshly grated ginger 
2 tbsp extra virgin olive oil

Preheat oven to 375°F. 
Spread vegetables over parchment lines baking sheet. 
Mix together remaining ingredients and coat vegetables, making sure that it’s evenly distributed. 
Baked for about 45-50 minutes, mixing around halfway through, until tender with a fork.

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