The Best Veggie Roast Ever!

The Best Veggie Roast
I am not listing any amounts. Just use whatever you have and go from there, depending on how much you want to end up with. I make a big batch that lasts for several days.
Preheat the oven to 350 degrees
Organic sweet potatoes (I love to use a variety like Japanese yams, etc.)
Organic carrots (baby carrots or multi colored carrots are great)
Rutabaga
Parsnips
Butternut squash (you can buy it cut and cubed)
Fennel
Avocado oil or coconut oil (use 2-4 tablespoons depending on how many veggies you have)
Garlic, sea salt, pepper, turmeric, rosemary and TJ’s 21 Season Salute or any spices and herbs you enjoy.
Wash, peel and chop all veggies in uniform chunks
Toss the veggies in a large bowl with the oil and spices by hand to really mix it up. Then spread it on one or two baking sheets depending on how many veggies you have. You don’t want them piled up too high, you want to be able to turn them and brown them while they are cooking.
Place trays in oven, turning the veggies every 10 mins or so and cook about 30-40 mins or until tender and browned.

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