Rainbow Roasted Root Vegetables!
From “The Autoimmune Paleo Cookbook” by Mickey Trescott, NTP
What you’ll need:
5 medium carrots, cut into 1 inch pieces
3 medium beets, peeled and cut into 1 inch pieces
3 medium parsnips, peeled and cut into 1 inch pieces
1 small rutabaga, peeled and cut into 1 inch pieces
3 tablespoons solid cooking fat, melted
1/2 teaspoon of salt
1. Preheat oven to 400 degrees F
2. Combine the carrots, beets, parsnips and rutabaga in a bowl and coat with cooking fat and salt
3. Transfer to a baking dish and bake until soft and browned on the outside, about 1 hour. Make sure to stir a couple of times while cooking. Serve warm.
Note: Use whichever root vegetables you prefer! Here are some more options: sweet potato, celeriac, turnips!
This great recipe stays in the refrigerator for several days- this is great for meal planning! While these yummy veggies are in the oven, have some chicken breasts also in the oven and some brown rice or quinoa on the stove! After an hour, you have pre-made lunches for days!