Roasted Confetti Corn with Sweet Potatoes & Parsnips

You are running out of time, and need a side dish for Thanksgiving. A quick one to prep, and cook. This is a super quick, easy, and tasty recipe. I took a Latin inspired corn recipe, and added sweet potatoes, parsnips, and a dash of cinnamon. You will not believe what this spice does to savory dishes! The natural sweetness of all vegetables combine well, and you can enjoy seconds–guilt free. Enjoy! 
  
Servings: 6
Prep Time: 10 minutes

Cook Time: 35 minutes

What You’ll Need: 
1 medium bowl

1 spatula

1 9×9 baking pan 

Aluminum foil 

Ingredients
1 lb of frozen corn, thawed

1 cup of sweet potatoes, small dice

1 cup of parsnips, small dice

2 tbsp of unsalted butter, chopped into small squares

2 tbsp of red pepper, small dice 

2 tbsp of green pepper, small dice 

2 tbsp of red onion, small dice 

1 tsp of extra virgin olive oil

1/2 tsp of cinnamon 

Salt and pepper

1) If corn is still frozen, thaw corn in the bag under running water. Preheat oven to 450 degrees.
2) In a bowl, mix corn, onions, green and red pepper, sweet potatoes, and parsnips. Add olive oil, cinnamon, and season with enough salt and pepper to taste. 
3) Spread the mix evenly on the baking pan. Spread the butter chunks evenly over the mixture. Cover with aluminum foil, and place in over for 10-15 minutes to soften the sweet potatoes.
 4) Check it for softness of the sweet potatoes. Remove the foil. Mix well with spatula, and spread out once again. Roast for another 15-20 minutes. Take out once the vegetables have that roasted brown color. You may need to mix once more. 

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