Rainbow Roasted Root Vegetables
Looking for a good way to get your root veggies in? This simple recipe can be adapted to use whatever roots you have on hand – any type of beet, carrot, sweet potato, yam, turnip, rutabaga, etc. Use whatever is freshest and most available to you.
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Ingredients
4 beets (I used a mix of red and yellow), cut into 1-1/2 inch chunks*
1 small turnip, cut into 1-1/2 inch chunks
3 large carrots, cut into 1-1/2 inch chunks
2 parsnips, cut into 1-1/2 inch chunks
3 TBSP coconut oil
1 tsp sea salt
4 beets (I used a mix of red and yellow), cut into 3.5 cm chunks*
1 small turnip, cut into 3.5 cm chunks
3 large carrots, cut into 3.5 cm chunks
2 parsnips, cut into 3.5 cm chunks
3 TBSP (45 ml) coconut oil
1 tsp (5 ml) sea salt
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Instructions
- Preheat your oven to 400°F (204°C) while you chop the veggies.
- Combine the beet, turnip, carrot, and parsnip chunks in a large baking dish and sprinkle with the sea salt.
- You can melt the coconut oil and drizzle it over the veggies, or leave it in chunks and make sure to stir after the first 10 minutes of baking like I usually do.
- Bake 45-60 minutes, stirring every 20 minutes or so and cooking until everything is tender throughout and caramelized on the outside. Add more salt to taste if needed, and serve warm.
Nutritional Info
Storage
Notes
* for Low-FODMAP use less beetroot and more of the other vegetables.
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