Roasted Root Vegetable Medley
Ingredients
The Veggies
- 4 Carrots
- 2 Beets (or substitute 1 or 2 for parsnips, turnips, radish, and/or any winter squash)
- About 10 Brussels sprouts (for the cleanse, roast a few pounds of just these at once)
- 1 Medium/Large onion
- 2 Sweet potatoes
- 1 Tbsp fresh Thyme (strip little leaves from stems) – or 1 tsp dried thyme (optional)
- 2-3 Tbsp Olive oil
- Sea Salt and Pepper to taste
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Total Time: 55 Minutes
Yields: 4 Servings
Directions
- Preheat over to 350.
- Wash vegetables well (you get more nutrients if you leave the skins on except for onion!).
- Chop all vegetables into 1/2 inch chunks (quarter brussels sprouts) except beets which should be in much smaller 1⁄4” chunks.
- Toss vegetables with olive oil on a baking sheet.
- Sprinkle thyme and unrefined sea salt and pepper if desired.
- Bake for 20 minutes. Check for doneness, stir well, and continue another 10-20 min, until vegetables are lightly browned. Cool 10 min. before serving.
Credit: Tracy Harrison with Eat on Purpose from SAFM
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