Easy Roasted Root Vegetables

This is an easy side dish perfect to serve during the colder months and elegant enough to serve at holiday meals. The recipe is extremely forgiving and can be adjusted for the amount of servings you’ll need, plus whatever root vegetables you have (or don’t have) on hand.

Easy Roasted Root Vegetables
by Amy Love, Real Food Whole Health

4-5 organic carrots, peeled
2 medium organic onions, peeled
3-4 organic parsnips, peeled
1 large organic sweet potato, peeled
3-4 organic red (or purple) potatoes
1 medium organic beet, peeled
¼ cup melted grassfed butter, ghee, coconut oil or lard (from pastured pigs)
Unrefined sea salt, to taste
Freshly ground black pepper, to taste
One handful chopped, dried or fresh organic herbs (like rosemary or thyme)

Preheat oven to 425.
Cut all the veggies into similarly sized pieces.
Toss veggies with melted butter (or other fat) and make sure all pieces are coated.
Place vegetables in a single layer on a parchment-lined baking sheet.
Season with salt and pepper to taste and a handful of herbs.
Roast for 25 to 35 minutes or until all the vegetables are tender, turning once.
Serve, garnished with additional fresh herbs if desired.

Feel free to experiment with other vegetables- butternut squash, garlic, Brussels sprouts, turnips, celery root, fennel, rutabagas and shallots all roast beautifully.