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Roasted Winter Root Vegetables

By January 19, 2017Recipes, Vegetables

Ingredients

  • 2-3 pounds root or dense vegetables (rutabaga, daikon radish, beets, carrots, turnips, winter squash, pumpkin, sweet potatoes, garlic, onion, parsnips)
  • ¼ cup oil (avocado, coconut, or grapeseed)
  • Salt and pepper
  • Spice of choice (fresh rosemary and thyme, Greek seasoning mix, Garam Masala, dried basil and fresh parsley)

Directions

  1. Wash and peel vegetables.  Chop into ½-inch chunks.
  2. Place veggies in a large bowl, add oil and spices.  Stir until thoroughly coated.
  3. Spread on cookie sheet, one layer thick.
  4. Roast in hot oven (425°F) for 20 – 30 minutes, turning every ten minutes.