The Best Oven Roasted Root Vegetables & TIPS!

Roasting is the key to deep, rich-tasting vegetables with little fat & intense flavor! I prefer to use vegetables when in season. Fall/winter is the perfect time to incorporate roasted vegetables into your meal plan!

Oven Roasted Root Vegetables

Ingredients:
Coconut oil (or extra virgin olive oil)
 3-6 whole garlic cloves
 3 tbsp Coconut oil or extra virgin olive oil
 Sea salt and pepper
 Parsnips, carrots, and sweet potatoes (quantity depends on how many servings you’d like)

Tips:
-I like to make a large batch of roasted vegetables to last a few days.
-Pre-heating the oven is actually an important step 😉
-I prefer coconut oil over olive oil as olive oil becomes toxic when subjected to high heat.
-I use parchment paper, instead of aluminum foil, because of the toxicity transferred from the aluminum to the food.
-Shake veggies, oil & garlic mixture in a large ziplock or toss in a large bowl for maximum coverage.
-Top off with your favorite herb.

Instructions:
-Heat the oven to 400 degrees. Wash your favorite root vegetables. I love a parsnips, carrots, and sweet potatoes combo.
-Cut off the stem ends from the carrots and parsnips. Peel the vegetables and cut them down the middle lengthwise to create a flat surface.
-Line a baking sheet or shallow pan with parchment paper and layer the chopped vegetables on top. Sprinkle them with salt, pepper, and just enough oil to coat. Rub the vegetables with your fingers to thoroughly coat them with the oil. This will prevent them from sticking.
-Cook the vegetables, flipping and stirring occasionally, for 35 minutes, or until they are tender enough to pierce with a fork.

Other great options for roasted vegetables: Brussel sprouts, broccoli (I’ve been on a roasted broccoli kick!), asparagus, zucchini & squash… you can pretty much create any combo! *Purple potatoes are great for color & onions & red peppers add a nice flavor!

Roasting vegetables is pretty easy… I like to keep things simple! In addition to a veggie of choice, I’ll use coconut oil, sea salt, fresh garlic & occasionally lemon juice. Pre- heat oven, cut veggies, coat veggies, flip veggies & ENJOY! EASY BREEZY!

EAT CLEAN, TRAIN MEAN, LIVE LEAN!