Roasted Root Veggies
- Jan 4, 2017
Serves:
4 Organic Ingredients:
- 2 large carrots
- 2 large parsnips
- 1 medium-sized beet
- 2 Tablespoon Garden of Life Coconut Oil
- 1 Tablespoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Directions:
- Preheat oven to 425 degrees.
- Thoroughly wash root vegetables. Chop all vegetables into bite-size pieces and toss with salt, pepper and herbs.
- Place vegetables onto a cookie sheet or into a glass baking dish. Pour melted coconut oil over vegetables and give them a light toss so that they are all covered with oil.
- Bake for 45 to 50 minutes.
