Roasted Root Vegetables

Servings: 6

prep time: 15 minutes

cook time: 50 minutes

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meal prep?

yes

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You’ll need:

• 3 lbs root vegetables:

  • beets

  • carrots

  • parsnips

  • potatoes

  • sweet potatoes

  • rutabaga

• 1 red onion, sliced

• 1/4 cup melted butter, tallow, or coconut oil

• salt and pepper, to taste

• 2 tbsp fresh rosemary or 2 tsp dried rosemary

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Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Wash, peel, and chop root vegetables into bite-sized pieces, placing on lined baking sheet. drizzle with melted butter, tallow, or coconut oil, salt, and pepper, tossing to coat evenly. roast for 30 minutes.

While veggies are roasting, chop the fresh rosemary.

After 30 minutes, add the rosemary to the veggies and stir to combine. return to oven and roast another 15-20 minutes or until fork-tender.