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.
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:
Any combination of peeled root vegetables cut into chunks – I used one butternut squash, four parsnips, three sweet potatoes, and one onion
1-2 tbsp coconut oil (this equals less than 1/2-1 tsp per serving)
sea salt, to taste
Directions:
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.
Ingredients
- 2 tbsp 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
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
Nutrition
Want updates?
Subscribe to email updates on the right of this page.
