My love for root vegetables is no secret. When I ditched grains I knew I wouldn’t be going low carb. It might work for some people, but I personally need some kind of starch or complex carbohydrate to keep me going. I get most of my carbohydrates from root vegetables, mostly sweet potatoes. I typically eat one sweet potato every day and it works for me. In addition to being a rich carbohydrates source, root vegetables are also a rich source of antioxidants, vitamins, and minerals. Go for organic if possible as they absorb so much from the soil.
One of my favorite ways to prepare root vegetables is roasting. It really brings out the sweetness and nothing beats the texture. A little crunch on the outside and nice and soft on the inside. I am going to share with you my basic roasted root vegetable recipe. You could add some spices if you like, the recipe is very adaptable.
Basic Roasted Root Vegetables
1 large sweet potato
2-3 parsnips or large carrots
1 large rutabaga
3T coconut oil
1t freshly ground black pepper
1. Pre-heat oven to 450 degrees
2. Peel and dice your vegetables. You want the pieces a uniform size if possible, 1/2 inch squares are good.
2. Throw all the diced roots into a large bowl. Drizzle 2T of coconut oil over the veggies and toss to coat. I like to use my hands to make sure everything gets coated evenly.
3. Use the last 1T of coconut oil to grease the baking sheets. Spread the veggies on the baking sheets in a single layer. Sprinkle with salt and pepper.
Ready to go into the oven, aren’t they gorgeous!
4. Roast at 425 degrees for 20 minutes, then give them a quick toss with a spatula so they don’t burn. Put back into the oven for another 10 to 20 minutes.
5. Take out of the oven and enjoy! This makes a pretty big batch so I like to pack up the leftovers for quick eating.
Feel free to play around with the type of root vegetables you use. I have had success with carrots, fennel, and beets.