Roasted Root Vegetables

Roasted Root Vegetables

Directions:

Heat oven to 425 degrees.

Cut into 1 inch to 1½ inch chunks.

Toss with avocado oil and salt & pepper.

Divide the vegetables evenly between 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

Slow release carbohydrates to fuel your body and provide stabile blood glucose
All the right plant fibers to foster excellent microbiota environment. And will last for a week in your fridge, making it an easy addition to any meal.

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Ingredients

All organic:

1 head of garlic cloves, peeled and smashed
3 small or 2 medium golden beets
2 large or 3 medium carrots
1 large parsnip
1 large rutabaga
1 or 2 turnips
1 medium garnet yam
1 medium red onion
Winter squash like butternut if a larger quantity of the dish is desired
Sprinkle with herbs of your choice such as Herbs de Provence

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Symptoms, then, are in reality nothing but a cry from suffering organs.

Jean-Martin Charcot

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