Roasted Root Vegetables – Serves 6
- 3½ c carrots, coarsely chopped (about 1½ pounds)
- 3 c parsnips, coarsely chopped (about 1 pound)
- 1¾ c turnips, coarsely chopped and peeled (about ½ pound)
- 2 T coconut oil, melted
- Sea salt to taste
- Preheat oven to 400°F
- Combine ingredients in a shallow roasting pan; toss well.
- Bake for 1 hour, stirring after 30 minutes.
C = 22g P = 2g F = 5g Cals = 130