Winter E-Book - Flipbook - Page 17
roasted root vegetables
MAKES 8 SERVINGS
Per serving: 140 calories | 4 g fat | 3 g protein | 21 g net carb
INGREDIENTS
3 large Yukon gold potatoes
2 large parsnips
1 large butternut squash, halved and peeled
1 bunch of beets, tops trimmed
1 medium red onion
1 head of cauliflower
2 Tbsp extra virgin olive oil
1 head of garlic cloves, separated, peeled and chopped
Sea salt and black pepper to taste
INSTRUCTIONS
1. Preheat oven to 425°F.
2. Cut all veggies into 1 ½ inch pieces then toss together with
olive oil, garlic, salt, and pepper in a large bowl.
3. Spread vegetables out on baking sheets and roast until
golden brown, stirring occasionally, about 45 min to 1 hour.
4. After roasting, place in a serving dish and serve hot.
chef tip:
Keep your veggies spaced and in a single layer on your
baking sheet. This will allow for better heat circulation and
even roasting! Use an additional baking sheet if needed.
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