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    Home » Side Dish Recipes » Roasted Root Vegetables

    Roasted Root Vegetables

    Dairy Free RecipesGluten & Grain Free RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Apr 4, 2016 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
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    pinterest image for roasted root vegetables

    If you've never tried roasting root veggies you really should. The flavors come alive as the vegetables turn golden and their natural sugars caramelize. They are one of my favorite side dishes in the cooler months.

    bowl full of roasted root vegetables with a utensil

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    For my low carb friends this recipe is not very low carb. Root vegetables have natural sugars that increase the carb count. One of the reasons I have chosen the Trim Healthy Mama way of eating is that I can eat dishes like this. To simplify, on THM you can choose to eat low carb meals or low fat meals. Most of the time, probably 80-90%, I do still eat low carb. But I also love me some roasted sweet potatoes, butternut squash, and parsnips.

    Ingredients:variety of mixed vegetables on a sheet panAny combination of peeled root vegetables cut into chunks - I used one butternut squash, four parsnips, three sweet potatoes, and one onion

    1-2 tablespoon coconut oil (this equals less than ½-1 teaspoon per serving)

    sea salt, to taste

    Directions:sheet pan full of diced root vegetables before baking

    Preheat oven to 400. Put the veggies on a baking sheet. Put little blobs of the coconut oil around. Bake for 40-50 min or until golden and softened. The browned pieces are the best part. Stir every 10-15 minutes. When they are done salt to taste. I sprinkle some on, taste, sprinkle some more, taste, and repeat until the saltiness compliments the natural sweetness of the veggies.

    diced roasted root vegetables close up on a sheet pan

     

    bowl full of roasted root vegetables with a utensil

    Roasted Root Vegetables

    These Roasted Root Vegetables are an easy and delicious fall side dish!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Course: Side
    Cuisine: American
    Servings: 10
    Calories: 106
    Author: Taryn

    Ingredients

    • 2 tablespoon coconut oil
    • sea salt to taste
    • 1 butternut squash peeled, seeded, and cubed
    • 4 parsnips peeled and sliced
    • 3 sweet potatoes cubed
    • 1 onion chopped
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    Instructions

    • Preheat oven to 400.
    • Put the veggies on a baking sheet. Put little blobs of the coconut oil around.
    • Bake for 40-50 min or until golden and softened. The browned pieces are the best part. Stir every 10-15 minutes.
    • When they are done salt to taste. I sprinkle some on, taste, sprinkle some more, taste, and repeat until the saltiness compliments the natural sweetness of the veggies.

    Notes

    You can use any combination of peeled root vegetables cut into chunks.

    Nutrition

    Calories: 106 | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Sodium: 23mg | Potassium: 435mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12158IU | Vitamin C: 19mg | Calcium: 52mg | Iron: 1mg
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    Comments

    1. Renee Goerger says

      June 06, 2021 at 9:42 am

      I love roasting vegetables, but this is the first recipe I've seen where you use the healthier coconut oil. Bravo! This is my new favorite roasted root vegetable recipe, by far.5 stars

      Reply
    2. Suchi says

      April 09, 2016 at 5:11 pm

      I have tried everything but parsnip roasted! But looks like I have to try it soon. This looks delicious.

      Reply

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