This recipe for roasted root vegetables is a great real food side dish for the colder months, and it’s seasonally appropriate as frosts begin to hit. Roasted veggies are always a delight, and they mix great with any kind of meat.
I’m always sold on the color of this dish alone, but the flavor of slightly caramelized vegetables makes this an easy go-to when I’m just not sure what to make for dinner. This is also a great recipe for using up any hearty roots or tubers that you have on hand.
If you have an organic source that you trust, such as a local farm, you may want to scrub the roots clean and leave tender skins intact. However, if you are unsure of where the vegetables came from, I find it best to peel off the skins. This is a great task to give your elementary age kids (or your spouse – we don’t want them to miss out on all the fun) as you remind them to always peel away from themselves!Print
- 1 medium sweet potato, peeled and chopped
- 2 turnips, scrubbed, trimmed and chopped
- 2 large carrots, peeled and chopped
- 3 medium purple beets, peeled and chopped
- 1 red onion, thickly sliced
- 2 Tbsp. coconut oil, melted
- 3 sprigs fresh rosemary, stems removed
- Sea salt and pepper to taste
- Preheat oven to 400ºF.
- Line a baking sheet with parchment paper.
- Toss veggies with melted coconut oil and spread in a single layer on baking sheet.
- Sprinkle with fresh rosemary, salt and pepper.
- Roast for 30 minutes, tossing half way through.
- This recipe is great for fall and winter months, but feel free to change out the veggie choices to meet seasonal options (asparagus, zucchini, cauliﬂower, broccoli, and Brussels are also great for roasting).
- Use pre-chopped veggies and dried herbs to season.
- Try swapping the coconut oil for pastured lard or tallow.