Oven Roasted Vegetables
Ingredients
- 1 red or yellow beet peeled
- 1 rutabaga turnip, or parsnip, scrubbed
- 1 sweet potato or yam scrubbed
- 1 head broccoli or 12 Brussels sprouts trimmed
- 2 tbsp coconut or olive oil
Servings: cups
Instructions
- Preheat your oven to 375-400° F. If you have a 'convection roast' option, use it.
- Cut all vegetables into bite-sized pieces, aiming for relatively equal sizes to allow for even cooking.
- Place veggies on a roasting dish and drizzle with coconut or olive oil, then toss to combine. If using coconut oil, you may need to gently melt it. To do this, place the coconut oil in the empty roasting dish and pop it in the oven for 5 minutes, then add the veggies and toss.
- Roast for 30-45 minutes, depending on how big the pieces are. You'll know your veggies are done when they are fork-tender, meaning you can easily pierce a piece with a fork. Be sure to toss the veggies at least once when roasting - I usually toss them or shake the pan 2-3 times.
- Store the vegetables in a glass container with a tight fitting lid for 5-6 days in the refrigerator. Gently re-heat them on the stove top with a little bit of oil over medium heat.
Recipe Notes
You can mix and match and substitute your veggies. Other good options are cauliflower, mushrooms, and even chopped up kale when added in the last 5 minutes of roasting.
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