Roasted Root Veggies – the Perfect Thanksgiving Side
garnet sweet potato
Avocado oil (or olive oil)
Pink sea salt
Preheat oven to 400F.
Peel the outer layer off of the carrots and parsnips then cut them into large pieces.
Wash the sweet potato and yam and cut them into large pieces.
Lightly grease a roasting pan with avocado oil (or olive oil).
Place all the veggies in a large bowl and lightly coat in avocado oil or oilive oil (be sure not to use too much oil or the veggies will come out soggy).
Place the veggies on the pan and sprinkle some pink sea salt and pepper over the veggies.
Bake for 30 minutes or until perfectly roasted.
Double or triple the amount of veggies if serving more people. This amount serves about four people.
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