Roasted Root Vegetables

Vegan Paleo Gluten Free

The dill adds a flavorful twist to this classic, and also helps to stimulate digestion!

  • 3 cups parsnips, ½-inch dice
  • 3 cups carrots, ½-inch dice
  • 1 medium rutabaga or turnip, ½-inch dice
  • 1 medium red beet, ½-inch dice
  • ¼ cup olive oil
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 1 Tbsp fresh dill, chopped
  • Juice of one lemon

Preheat oven to 400 degrees while you cut the vegetables. Place vegetables into 9×13 baking pan. Add oil, salt, and pepper to the prepared vegetables. Massage ingredients into vegetables Bake vegetables until golden (approximately 1 hour), turning vegetables every 15 minutes. Remove from oven. Stir in dill and lemon juice.

 

 

 

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