Roasted Winter Vegetables

 

This is a simple recipe, and it highlights the goodness of some less popular vegetables. On winter evenings, I actually crave these roasted vegetables (sorry, the photo doesn’t do them justice). The kids prefer it when I roast potatoes, but it’s nice to change things up occasionally.

Ingredients:

• 6-8 cups winter vegetables, such as potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash (peeled and cut into 1/4″ to 1/2″ slices). This is my favorite source for organic vegetables.
• 2 Tablespoons coconut oil
• 1 Tablespoon dried or 3 Tablespoons fresh herbs, such as rosemary, thyme, parsley, or oregano
• Sea salt and pepper, if desired
• Optional: onions (if you want to add onions, add them to the pan 10 minutes into the baking time, as they cook faster)

1. Preheat oven to 425 degrees F.
2. Grease a baking pan with coconut oil (or whatever you like–I use coconut oil)
3. Wash, peel, and slice vegetables.
4. Toss vegetables (except onions), coconut oil, and herbs together in a bowl.
5. Spread vegetables in a single layer on greased baking pans
6. Sprinkle vegetables with sea salt (and pepper, if you desire–we just usually use salt).
7. Roast for about 30-45 minutes, stirring occasionally.