Roasted Herb Root Vegetables

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  • Dairy-Free
  • Detox-Friendly
  • Egg-Free
  • Gluten-Free
  • Grain-Free
  • Low Sugar
  • Nut-Free
  • Paleo
  • Peanut-Free
  • Soy-Free
  • Vegan
  • Whole 30

Ingredients

  • 1-2 cups carrots, peeled and cubed
  • 1-2 cups beets, peeled and cubed
  • 1 cups parsnips or turnips, peeled and cubed
  • 1-2 cups winter squash of choice, peeled and cubed (butternut, acorn, kabocha, carnival, etc.)
  • 1 small onion, chopped
  • 2 Tbsps. olive oil
  • Salt + pepper to taste
  • 1 Tbsp. of finely chopped rosemary or thyme

Cooking Instructions

  1. Preheat the oven to 400 degrees and line a large baking sheet or casserole dish with parchment paper and a sprinkle of oil. 
  2. In a large bowl, toss the root vegetables and onion with olive oil, salt, pepper, and herbs
  3. Pour the oiled vegetables onto the sheet or in the casserole dish. Place in the oven for 20 minutes. Flip around the veggies, and roast for another 15-20 minus, until tender. Allow to cool, and serve as a side dish!