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Roasted Root Veggies

3/22/2018

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One of my favorite go-to sides is roasted root vegetables. There really is no rhyme or reason to this recipe. I simply chop sweet potatoes, beets, beet greens, and onions. Sometimes I add kale, asparagus... the possibilities are endless. I top them with fat - usually olive oil, bacon fat, or grass fed butter or ghee. I season them with garlic and onion powder, pepper, and I always salt them after they are cooked. It's a great side! Try it tonight, and let me know what you think! Recipe below!

PALEO ROASTED ROOT VEGGIES
dairy free, gluten free, grain free, and soy free

INGREDIENTS
  • Root veggies - can include sweet potatoes, beets, beet greens, onions. The amount needed is based on your veggie intake, family members, etc.
  • Garlic or garlic powder
  • Onion powder
  • Black pepper
  • Sea salt

METHOD
  • Preheat oven to 375 degrees.
  • Peel, cut, and wash all veggies.
  • Cover with olive oil or fat of choice. Toss with seasonings. (I don't have specific amounts. If you're using a sheet pan full of veggies, I would probably say a good teaspoon of garlic and onion powder and a sprinkling of black pepper.)
  • Bake for 45 mins - 1 hour. I like mine veggies slightly crispy.
  • Remove from oven and season with sea salt. Enjoy with my paleo ketchup or condiment of choice!
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  • Home
  • About Steph
    • MEDIA KIT
  • RECIPES
    • MEAT MAINS
    • VEGGIE SIDES
    • SOUPS
    • BASICS & CONDIMENTS
    • DESSERTS & DRINKS
    • HOLIDAYS
  • Cozy @ Home
  • Blog
  • Contact