Roasted Rainbow Root Veggies
Created by: Joanna Smith
Serves: 4-6
- 4 beets, peeled and chopped
- 6 rainbow carrots, peeled and chopped
- 3 parsnips, peeled and chopped
- 1 butternut squash, peeled, seeded, and chopped
- 1 delicata squash, seeded, and chopped
- 2 tablespoons coconut oil or olive oil
- 2 teaspoons chopped rosemary
- 2 teaspoons chopped sage
- 1 teaspoon dried thyme
- ½ teaspoon sea salt
- 2-3 tablespoons balsamic vinegar to serve
- fresh chopped sage
- Preheat oven to 400 degrees.
- Grease a baking sheet with oil or line with foil or parchment.
- Once veggies are prepped and chopped, toss with melted coconut oil (or oil of choice), then season with herbs and salt.
- Roast for 40 minutes, or until veggies are tender, stirring once halfway through.
- Top with fresh sage and a drizzle of balsamic to serve.
Use whatever combination of root veggies and/or squash that you prefer!
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/roasted-rainbow-root-veggies/
3.5.3226