• Spencer Elizabeth

Roasted Root Veggies

The holidays are coming up! That means spending time with friends and family...and of course enjoying delicious food! When I bring a dish to pass at holiday events, I look for something easy, delicious and nutritious. Roasted root veggies are one of my fall faves — and they are soooo easy to make and are sure to be a hit at your next gathering! 





Root veggies act as pre-biotics, feeding your good gut bacteria and promoting a healthy digestive system. They are also a great source of fiber, helping the body to eliminate toxins.


Ingredients:

Baking sheet or glass / ceramic baking dish Large bowl2-3 tbsp butter, melted (grass-fed / pasture-raised is best) 1 pinch of salt 2-3 cloves garlic, minced 1 medium onion, peeled and cut into wedges 3 medium parsnips, peeled and cut into 1-inch pieces 3 medium beets, peeled and cut into 1-inch pieces 2 medium sweet potatoes peeled and cut into 1-inch pieces Directions:Preheat oven to 375°F. Wash root veggies. Prepare root veggies, garlic and onions and combine together in a large bowl. Add melted butter and salt, tossing to combine.

Directions:

Place root veggies on a baking sheet or glass ceramic baking dish and place in the oven, uncovered for 20-40 minutes or until root veggies are tender.


Once cooked, enjoy with a clean protein and some fresh greens! These root veggies go great as a side dish at your next holiday party, or on salads. Double or triple the recipe if meal prepping for the week.


*Veggies will keep in the refrigerator for up to 4 days. 1/2 cup root veggies = 1 serving

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