Roasted Root Vegetables with Warming Spices

Name: Roasted Root Vegetables with Warming Spices
Prep time: 10 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 - medium beets (try a mix of red and golden, for more variety); 2 - large carrots; 2 - parsnips; 1 - small yellow or red onion; 6 - whole (small) garlic cloves; 2 Tbsp - avocado oil; 1 tsp - sea salt; 1 tsp - cinnamon; 1/4 tsp - each ground ginger; 1/4 tsp - each ground cloves; 1/4 tsp - each ground turmeric

aiprecipecollection.com / AIP Recipes Roasted Root Vegetables with Warming Spices

This post contains affiliate links. Click here to see what that means.

One of the best things about winter is all of the hearty root vegetables that are in season. Beets, carrots and parsnips are some of the best, nutrient-dense vegetables around and they pair with pretty much any meat or poultry option.

Depending on how you prepare them, root vegetables have a slightly sweet, yet savory flavor that’s not only comforting, but also refreshing. Roasting them until they’re soft on the inside and slightly browned and crispy on the outside is culinary perfection.

Roasted Root Vegetables with Warming Spices

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 35 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥
A great winter side dish that perfect for every day or family holidays.

Ingredients

2 - medium beets (try a mix of red and golden, for more variety)
2 - large carrots
2 - parsnips
1 - small yellow or red onion
6 - whole (small) garlic cloves
2 Tbsp - avocado oil
1 tsp - sea salt
1 tsp - cinnamon
1/4 tsp - each ground ginger
1/4 tsp - each ground cloves
1/4 tsp - each ground turmeric

Instructions

Preheat oven to 425ºF.
Wash, peel and chop veggies into large, roughly equal pieces (if your veggies are organic, no need to peel. Just wash thoroughly and chop).
Line a sheet pan with parchment paper or a silicone baking mat. Add the vegetables to the sheet pan and drizzle with the avocado oil.
Sprinkle with the spices and toss to coat before spreading them out into a single layer, evenly spaced apart.
Roast at 425ºF for 35-45 minutes, or until the vegetables are browned and easily pierced with a fork.

Notes

STORAGE: If you have any leftovers, they will store in an air-tight container in the fridge for up to 3 days.

REHEATING: To reheat, just pop left-overs in the microwave for a minute or so, or reheat in the oven.

USE THEM COLD: You can also enjoy these leftovers cold for breakfast or lunch. Cold roasted root vegetables work great on salads!

With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.