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Roasted Autumn Vegetables
Prep Time
5
minutes
mins
Cook Time
45
minutes
mins
Total Time
50
minutes
mins
Servings
4
servings
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
bakeware
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:
349
kcal
|
Carbohydrates:
50
g
|
Protein:
5
g
|
Fat:
16
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
879
mg
|
Potassium:
1193
mg
|
Fiber:
12
g
|
Sugar:
16
g
|
Vitamin A:
28950
IU
|
Vitamin C:
56.1
mg
|
Calcium:
110
mg
|
Iron:
2.2
mg