Roasted Root Vegetables

Roasted root vegetables are a vibrant and nutritious dish that brings together the earthiness of seasonal produce. This simple yet flavorful combination makes for a satisfying Paleo American lunch.

Ingredients

• Carrots - 2 medium, peeled and chopped
• Parsnips - 2 medium, peeled and chopped
• Beets - 1 medium, peeled and chopped
• Sweet Potato - 1 medium, peeled and chopped
• Olive Oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh Rosemary - 1 teaspoon, chopped
• Salt - 1/2 teaspoon
• Black Pepper - 1/4 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large mixing bowl, combine the chopped carrots, parsnips, beets, and sweet potato.
3. Drizzle the olive oil over the vegetables and add the minced garlic, chopped rosemary, salt, and black pepper.
4. Toss everything together until the vegetables are evenly coated with oil and seasonings.
5. Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
7. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 220
• Protein: 3 g
• Carbs: 42 g
• Fiber: 8 g
• Sugar: 10 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals that support immune function.
• High in fiber, promoting digestive health.

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