Roasted Veggies

 

Roasted Veggies

Roasted Veggies

 By: Dr. Peggy Malone

 This is a simple and delicious side dish that can go with almost any meal.  It’s perfect for the fall and winter as root vegetables are in abundance.

 I have made this as a side for Thanksgiving and Christmas dinner and I also make it weekly to go with pork chops or steaks on the barbeque.

 I usually cut up the veggies and put them in the fridge the night before or in the morning before I leave for work and then they just need to be popped in the oven which makes this recipe so convenient!

Roasted Veggies 2

Raw veggies and coconut oil ready for the oven

 I’ve included the veggies that I usually use in this recipe but you could substitute the vegetables that you like to have roasted.  The recipe is super simple.  Cut up the veggies.  Put them in a casserole dish, add coconut oil and bake at 350 degrees for 45 min to an hour.

 Enjoy!

Roasted Veggies
Serves 4
A simple and delicious side dish for any meal. Fall and winter root veggies are perfect for this recipe
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 1-2 Sweet Potatos
  2. 1 Onion (I like red onion)
  3. 2-4 Beets (Depends on size)
  4. 2 Celery stalks
  5. 2 Carrots
  6. 2 Cloves Garlic
  7. 2-3 Tbsp Coconut Oil (Where to buy coconut oil)
Instructions
  1. Preheat oven to 350 degrees
  2. Peel the beets and the sweet potatoes (optional...I don't peel the sweet potatoes)
  3. Chop all veggies and dice garlic
  4. Scoop the coconut oil on to the veggie mixture and put it into the oven.
  5. Once the oil is melted after a few minutes, give the mixture a stir
  6. Bake for 45 min to 1 hour
  7. Enjoy!
Dr Peggy Malone | Health Coach | Take Control of Your Health http://drpeggymalone.com/
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