Roasted Roots

Submitted by: Jennifer Laughter

Servings: 6-8

Ingredients: Several pounds of mixed root veggies.  My favorites are sweet potato, white turnip, rutabaga, carrots and radishes.

2-3 three celery stalks cut into 1 inch pieces.

Whole, peeled garlic cloves to taste

Olive Oil

Bunch of fresh parsley – finely chopped

Freshly ground pepper

 

Instructions: Preheat oven to 400 degrees.

Cut roots into pieces – approx. 1/2 inch in size.

Combine your roots pieces, celery pieces, garlic cloves in a large mixing bowl and toss with olive oil.  Pieces should be LIGHTLY coated. Mix in fresh parsley and pepper.

Pour into a ceramic or glass baking dish or two.  Veggies should be in a single layer in the baking dish(s).

Bake in over until the roots are cooked to your liking.  I like mine very soft.  I stir/turn the roots approx every 8-10 minutes.

After approx. 50 minutes your roots should be nice and soft.

Remove from oven and enjoy!

 

Notes: Like most side dishes, these are even better as leftovers.

Robb Wolf

Robb Wolf, author of The Paleo Solution and Wired to Eat, is a former research biochemist and one of the world’s leading experts in Paleolithic nutrition. Wolf has transformed the lives of tens of thousands of people around the world via his top ranked iTunes podcast and wildly popular seminar series.