AIP gluten free healthy fats paleo root vegetables whole30 

Rustic Roasted Vegetable Medely


I love simple side dishes like this. Array of texture, flavors & colors simply seasoned.

Yields 6-8 servings

Rustic Roasted Vegetable Medely

15 minPrep Time

43 minCook Time

58 minTotal Time

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Ingredients

  • 2 sheet pans
  • 1 medium sized jicama
  • 4 small beets
  • 1/2 Japanese sweet potato
  • 1 medium celeriac root
  • 1 onion
  • 2 cups brussels sprouts
  • 2 tbsp coconut oil, melted
  • 2 tbsp ghee, melted
  • 1 tbsp Frontier Co-op Lemon Zest
  • 1 tbsp Frontier Co-op Mediterranean Herb Blend
  • 1 tsp Pink Himalayan Salt

Instructions

  • Pre-heat oven to 400F.
  • Peel your jicama, and dice in to 1/4 - 1/2 inch cubes.
  • Peel onion & cut in to 1/4- 1/2 inch cubes.
  • Peel celeriac & cut in to 1/4- 1/2 inch cubes.
  • Cut brussel sprouts in to quarters.
  • Dice sweet potato.
  • Cut greens of beets, cut in to quarters.
  • Transfer all the vegetables to a full size sheet pan.
  • Pour ghee-coconut oil mix over the vegetables, then the seasoning.
  • Toss thoroughly.
  • Transfer 1/2 of the veggies to the second sheet pan and spread them out.
  • Place in oven and roast for 45 minutes.
  • Turn off oven, but leave them in there without opening oven for a few minutes or until ready to serve.
  • Beautiful crunchy, caramelized vegetables!
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http://www.thecastawaykitchen.com/rustic-roasted-vegetable-medely/

 

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