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Roasted Root Vegetables


Course Gluten Free, Side Dish
Cuisine Healthy
Author Sally Hammer, RD

Ingredients

  • 3 lbs. assorted root vegetables: carrots, parsnips, beets, sweet potatoes, turnips
  • 1/4 cup avocado oil
  • salt and black pepper
  • chopped rosemary, thyme or parsley, plus more for garnish

Instructions

  1. Preheat over to 425°F.

  2. Cut vegetables into roughly 2" chunks.

  3. Set cut vegetables in a baking pan and toss with the oil and a sprinkling of salt and pepper.

  4. Roast the vegetables in the oven without stirring for 20 minutes. Check if they look dry and sticking to the pan. If so, drizzle some more oil. Stir, then roast for another 20 minutes.

  5. Stir in herbs, then return the pan to the oven to the oven for another 20 to 40 minutes, until crisp.

  6. Remove from the oven. Garnish with rosemary or thyme.

Recipe Notes

NOTE: Olive oil is not used in this recipe because the temperature needed to cook these vegetables goes above the olive oil smoke point.

Contact Us

Nourished Roots Nutrition, LLC
1127 Pennsylvania St
Denver, CO 80203

Schedule Appointment: (303) 529-9258
Cell: (303) 209-8640
Fax: (303) 209-8482
sally@nourishedrootsrd.com

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Tip of the Day

Even the healthiest of cooking oils can inflame our bodies after they have been oxidized by air and light. Keep cooking oil bottles closed when not in use, buy in small quantities (even if that means you pay a bit more for each ounce), store oil away from light, buy delicate oils (like olive and flax) sold in dark containers, and choose omega-3 supplements from reputable suppliers (if they taste or smell “fishy” they are oxidized).