Roasted Rainbow Root Veggies
 
 
Created by:
Serves: 4-6
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees.
  2. Grease a baking sheet with oil or line with foil or parchment.
  3. Once veggies are prepped and chopped, toss with melted coconut oil (or oil of choice), then season with herbs and salt.
  4. Roast for 40 minutes, or until veggies are tender, stirring once halfway through.
  5. Top with fresh sage and a drizzle of balsamic to serve.
Notes
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/