Roasted Root Veggies

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!