Roasted Autumn Vegetables

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 servings


  • 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)



  • 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 Facts

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