Roasted Vegetables

Summer / Fall / Winter / Spring / Adrianna Adarme / Coconut Oil / Cook / Dairy Free / Gluten Free / Side Dish / Vegan /


DESCRIPTION

Savory root vegetables are roasted with coriander, cumin and coconut oil for a hearty, year-round side dish.

PREP, COOK, TOTAL TIME

Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

SERVINGS

Serves: 4

INGREDIENTS

3 beets, peeled and quartered
6 to 7 carrots, tops cut off and peeled
3 parsnips, peeled and cut into 1-inch medallions
3 tablespoons LouAna Coconut Oil or LouAna Organic Coconut Oil, melted
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt

DIRECTIONS

Preheat oven to 400 degrees F. Place the beets, carrots and parsnips on a parchment or foil-lined baking sheet.

In a small bowl, whisk together the coconut oil, ground cumin, ground coriander and salt. Pour the spice mixture over the vegetables and toss until thoroughly coated. Transfer to the oven to roast for 30 to 40 minutes.

Roasted Vegetables Recipe photo credit: Adrianna Adarme

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