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Rainbow Roasted Root Vegetables

Makes 4 servings

Macros: 297 cal, fat 11g, carbs 46g, protein 5g, fibre 14g


4 beets, cut into 1 1/2 " chunks

1 small turnip, cut into 1 1/2 " chunks

3 large carrots, cut into 1 1/2" chunks

2 Parsnips, cut into 1 1/2 " chunks

3 Tbsp coconut oil

1 tsp sea salt


Preheat oven to 400 degrees F while you chop veggies. Combine beet, turnip, carrot, parsnip chunks in a large baking dish and sprinkle with sea salt. You can melt coconut oil and drizzle it over the veggies, or leave it in chunks and make sure to stir after the first 10 minutes of baking.

Bake 45-60 minutes, stirring every 20 minutes or so and cooking until everything is tender throughout and caramelized on the outside. Add more salt to taste if needed and serve warm.

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