Live well with Christina
Helping those with autoimmune disease take control of their health through diet, lifestyle shifts and personal empowerment
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Roasted Root Vegetables

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These roasted root veggies have become a staple of my diet. I make a batch every single week! I fry an egg to have on top of them for breakfast, have some alongside greens and turkey meatballs for a super satisfying lunch bowl, or simply just have some on their own with melted coconut oil on top.

You can make them with any veggies really, noting that root veggies usually take a bit longer to cook. If you are new to cooking or think you're miserable in the kitchen, this super simple recipe will totally change your mind. 

 

Roasted Root Vegetables

 

Ingredients

Makes 5 servings

4 beets, cut into 1 inch chunks (can leave the skin on, it's easier to peel off when beets are cooked or you can just eat them with it on!)

1 small turnip, cut into 1 inch chunks

3 large carrots, cut into 1 inch chunks

2 parsnips, cut into 1 inch chunks

Olive oil

Sea salt

 

Directions

Combine the beet, turnip, carrot, and parsnip chunks in a large baking dish and sprinkle with the sea salt.

Drizzle olive oil over the veggies

Bake for 45 minutes (stirring once) until everything is tender throughout.

 

Hope you enjoy making these veggies! If you want some more inspiration, click the button below to get my favorite anti-inflammatory recipes for free!