Gluten-Free Living

Roasted Roots

Roasted Roots

Serves 4-6

It doesn’t get simpler than this recipe for roasted roots. Just chop and bake. Coconut oil adds an unexpected note of sweetness to this dish.

– Megan Brown Adams, Certified Health Coach[1]

Endnotes:
  1. – Megan Brown Adams, Certified Health Coach: https://meganadamsbrown.com/

Ingredients

  • Carrots
  • Parsnips
  • Sweet potatoes
  • Brussel sprouts
  • Cauliflower
  • Onion
  • Thyme
  • Rosemary
  • Sage
  • Virgin unrefined coconut oil, melted (about 2 tbsp per baking sheet)
  • Sea salt
  • Black pepper

Directions

Preheat oven to 425°.

Chop all veggies to be roughly the same size (1-2 inches diameter) and cut onion into crescents.

Line a baking sheet with parchment paper. Spread chopped veggies out onto baking sheet so they’re in a single layer and not overcrowded (if needed, use a second baking sheet to give enough room. Or save the chopped veggies that don’t fit and store in the fridge to use for something else).

Drizzle with melted coconut oil and toss using your hands to evenly distribute and coat all the veggies. Sprinkle with herbs, sea salt and pepper.

Roast at 425° for 45-55 minutes.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.

Source URL: https://www.glutenfreeliving.com/recipes/sides/roasted-roots/

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