Oven Roasted Vegetables
A perfect blend of seasonal vegetables for a delicious side.
Servings 2
Ingredients
- 1 whole Red or Yellow Beet - peeled
- 1 whole Rutabaga, Turnip, or Parsnip - Scrubbed
- 1 whole Sweet Potato or Yam - peeled
- 1 Head Broccoli or 12 Brussels Sprouts - Trimmed
- 2 Tablespoon Coconut or Olive Oil
Instructions
- Preheat oven to 375 - 400 degrees. If you have a convection roast option, use it.
- Cut all vegetables into bite-sized pieces, aiming for relatively equal sizes to allow for even cooking.
- Place veggies on a roasting dish and drizzle with coconut or olive oil, then toss to combine. If using coconut oil, you may need to gently melt it. To do this, place the coconut oil in the empty roasting dish and pop it in the oven for 5 minutes, then add the veggies and toss.
- Roast for 30-45 minutes, depending on how big the pieces are. You'll know your veggies are done when they are fork-tender, meaning you can easily pierce a piece with a fork. Be sure to toss the veggies at least once when roasting - I usually toss them or shake the pan 2-3 times.
- Note: If you don't like any of the ingredients listed above, you can certainly mix and match and substitute. Other good options are cauliflower, mushrooms, and even chopped up kale when added in the last 5 minutes of roasting.