Roasted Root Vegetables

Plant-Based

Gotta love this time of year when root vegetables are ready to been pulled. I love the medley of flavours that remind me that Autumn is here again. Turnips, parsnips, sweet potatoes, yams, beets, carrots – you get the idea. This recipe is great as a side or a feature in your main course. Make a big batch and save some for breakfast, tuck inside wraps or sprinkle on stew.

 
Roasted Root Vegetables
Ingredients
  1. 1 yam
  2. 1 turnip
  3. 1 sweet potato
  4. 1 pasnip
  5. 1 bulb garlic
  6. 1 tsp minced rosemary
  7. 1 tsp black pepper
  8. 1 TBS coconut oil
  9. 1 tsp sea salt
Instructions
  1. Preheat oven to 350 or 300 convection
  2. Chop all root vegetables into uniform size pieces
  3. Drizzle coconut oil on vegetables and toss with black pepper and rosemary
  4. Cut the top off the garlic bulb so that just little tips of skin are showing and most of the outer husk has been removed. Wrap in tin foil.
  5. Place all root vegetables on cookie sheet and place in the oven with garlic
  6. bake for 20-30 min checking frequently (every 10 min) and flipping the veggies.
  7. Root vegetables should be soft in the middle and have a nice crust on the outside
  8. Garlic should be soft and spreadable
  9. Toss garlic and roasted root vegetables together
  10. This will keep in the fridge for 4 days. It will freeze well
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