Roasted Root Vegetables

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Recipe of the week:

Roasted Root Vegetables 

Preheat oven to 425 F

2-4 cups sweet potatoes - chopped (orange, purple, white or all of them!)

2 cups carrots – chopped (purple dragon or orange carrots) 

2 cups beets - chopped (purple, gold, or any other color)

1 bunch of parsnips – chopped

1 yellow or red onion roughly chopped

2 cups brussel sprouts – chopped

 2 cups fresh parsley – chopped

1-2 tblsp fresh rosemary - chopped 

1-2 tblsp fresh sage – chopped

1-2 tblsp fresh thyme – chopped

(P.S. We throw all of our fresh herbs in the Vitamix/blender to chop them quickly!)

Mix all herbs and veggies in bowl with: 

½ cup avocado oil

½ cup balsamic vinegar 

1 tblsp Himalayan salt

 2 tsp black pepper 

3-4 cloves (1-2 tblsp) fresh garlic

After ingredients are mixed, lay them out on a cookie sheet and cook on 425 for 30 mins. Stir veggies halfway through.

Enjoy! 

Health tip: Root vegetables are packed with vitamins (A + C), nutrients, fiber, and antioxidants – ESPECIALLY BEETS and SWEET POTATOES! ;)

Recipe inspired by Food That Grows

 

 
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