Eat the roasted veggies as a side dish to protein or top it on salads. If you make a big batch, you can even dump a bunch of roasted veggies into bone broth and puree it into a delicious roasted vegetable soup. The possibilities are endless! Go forth and roast.
Ingredients 1-2 pounds of vegetables (carrots, turnips, rutabaga, etc) 1 TBS ghee or coconut oil 1 TBS cumin 2 TSP turmeric 1 TSP chili powder (optional) 1 TSP salt 1/4 TSP pepper Finely chopped fresh cilantro & mint (optional) Directions 1. Heat oven to 420 degrees. 2. Prepare all root vegetables by peeling and dicing into same size cubes no bigger than 1 inch by 1/2 inch. 3. Using your hands, coat the vegetables with oil and all spices except for the cilantro & mint. 4. Spread vegetables on a baking sheet, lined with parchment paper for easier clean up, and place in oven for 20-25 minutes. Keep an eye on the "doneness" in the last 5 minutes. Some folks like a little char, some don't. 5. When done, keep in oven for an extra 5 minutes - this seems to steam the veggies a bit more for added tenderness. Top with fresh cilantro and mint and enjoy! photo credit balanced lifestyle
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