Roasted Autumn Vegetables
I mentioned before that I don’t like root vegetables too much. Or, so I thought. This recipe changed my mind!
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Roasted Autumn Vegetables
Ingredients
- 1 pound carrot chopped
- 1 pound parsnip chopped
- 2 large beet chopped
- 2 medium sweet potato chopped
- 4 tablespoons coconut oil
- 4 cloves garlic minced
- 2 tablespoons parsley
- 1/2 tablespoon sea salt
- 1/2 teaspoon ground black pepper omit for AIP
Equipment
Instructions
- Preheat the oven to 375F. Combine all ingredients in a large baking dish and toss to coat.
- Bake 40-45 minutes, stirring occasionally, until all the veggies are fork-tender.
Nutrition
Calories: 349kcal | Carbohydrates: 50g | Protein: 5g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 879mg | Potassium: 1193mg | Fiber: 12g | Sugar: 16g | Vitamin A: 28950IU | Vitamin C: 56.1mg | Calcium: 110mg | Iron: 2.2mg