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Colorful, Roasted Roots
Servings: 8
Preparation Time: 15 minutes
Ingredients:
- 1 pound tri-colored carrots, whole
- 1/2 pound white parsnips, sliced in half lengthwise
- 1 pound red beets, sliced into strips as thick as the carrots
- 1/2 pound orange sweet potatoes, sliced into strips as thick as the carrots
- 1/2 pound purple sweet potatoes, sliced into strips as thick as the carrots
- 1/2 pound red potatoes, sliced into strips as thick as the carrots
- 1/2 cup Virgin Coconut Oil
- 1/4 cup raw honey
- 1 teaspoon Himalayan Pink Salt
- 1/2 teaspoon fresh ground black pepper
- fresh arugula, for topping
Directions:
Preheat oven to 375 degrees F.
Toss vegetables with coconut oil, honey, salt, and pepper.
Spread out evenly and roast on flat baking sheets for 45 minutes or until vegetables are soft and skins are bubbly.
Let cool for 10 minutes.
Top with fresh arugula, and then serve.
Ciera from Shiner, TX, won $50 for this recipe and photo! Submit your recipes and photos here!
