My sister in law got me The Autoimmune Paleo Cookbook for Christmas so I have been trying some recipes out of it. One of the first recipes I tried was for roasted root vegetables. I love roasting vegetables but this one caught my eye because it used some vegetables that I don’t often use like parsnips and rutabaga. I made a batch on Sunday (it makes a lot more than the picture shows) and had it for breakfast for the week. Yes, I said breakfast! It can be served as a side, but to make it a little more interesting I heated some up and served it for breakfast with a fried egg on top. I really liked it, a very satisfying breakfast – plus not only is it gluten free but it is whole 30 approved!
Roasted Root Vegetables
Prep time
Cook time
Total time
Author: One Green Fork
Ingredients
- 5 carrots, cut into 1 inch pieces
- 3 medium beets, peeled and cut into 1 in pieces
- 3 parsnips, peeled and cut into 1 in pieces
- 1 rutabaga, peeled and cut into 1 in pieces
- 3 Tbsp olive oil
- Salt and pepper
Instructions
- Preheat oven to 400 degrees.
- Peel and chop vegetables and combine with olive oil.
- Place on a parchment or foil lined baking sheet and season with salt and pepper.
- Bake for 1 hour until soft and browned on the outside, stirring a few times while cooking.
- *Note* next time i might add sweet potatoes.
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