300+ Recipe Digital Cookbook
"I spent 10 years creating and testing recipes for this cookbook, it's my proudest creation!"
300+ Recipe Digital Cookbook
"I spent 10 years creating and testing 1000's of recipes for this cookbook, it's my proudest creation!"
- Mariel, Author & Founder
Who doesn’t like to switch their vegetables up? I know I do. It gets pretty old to eat the same thing…like just eating carrots, or just eating cherry tomatoes, or just eating kale.
You’ve got to give your body a bit of everything, you know? Different ingredients provide different minerals and vitamins, so it’s always a great idea to eat new stuff. This weekend, I decided that my family really needed to get “rooted”. Not literally or figuratively, just nutritionally.
I went to the grocery store and got three different types of roots: sweet potatoes, parsnips and rutabagas. My husband is a picky eater and tends to like conventional stuff…you know, “normal” foods. He is a bit conservative when it comes to food and trying new things.
My job is to dress things up a bit. Not only make them look delicious, but also give them the right texture and the right flavor. I am all about that and I love it! It’s always such a fun challenge. Try my Root Roast. It’ll provide all of the above…good nutrition, good presentation, good texture and definitely good taste.
Root Roast
- Total Time: 1 hr 5 mins
- Yield: 8 servings 1x
Description
This Root Roast recipe makes for a wonderful side dish to accompany any meal. Its not only versatile, but healthy, Paleo approved, and very easy to make. It has wonderful texture and flavors!
Ingredients
- 2 sweet potatoes, cubed
- 1 parsnip, cubed
- 1 rutabaga, thinly sliced
- 4 tbsp olive oil
- 5 branches of fresh rosemary
- Sea salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Preheat oven to 450 F.
- Place sweet potatoes, parsnip and rutabaga in a large baking sheet. Make sure they don’t overlap, so they have space to bake nicely.
- Drizzle olive oil on roots and use your hands to coat evenly. Sprinkle sea salt and pepper.
- Scatter rosemary around the baking pan and bake for 25 minutes.
- Use a spatula to move the roots around, and bake for another 25 minutes.
- Remove from oven and let them cool a bit before serving.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Side dishes
- Method: Roasting
- Cuisine: American
This is one of my absolute favorites ever! I’m never tired of this 🙂 Beautiful pictures! Love it
Awesome, Amy! Aren’t roots amazing?! 🙂
This is my first time cooking with parsnip or rutabaga. Did you peel the parsnip or rutabaga? It doesnt look like you did from looking at the pictures. The recipe looks so yummy. I can’t wait to make it tonight.
I did not peel it. 🙂 But you can, if you want to!!
will have to try! thanks!
My pleasure!