These roasted root vegetables have great flavor and compliment any dish.
Back when I first met my husband, he was not the healthiest eater. In fact it SHOCKED me at how much fast food and energy drinks he ate and he was very far from eating roasted root vegetables. Sometimes I forget that other people just don’t like cooking like I do.
Once we moved in together, I started making these things I called “roasted vegetable piles”. It was literally a pile of vegetable that I roasted in the oven and it was always a mix of random vegetables but almost always contained potatoes or sweet potatoes. He absolutely loved them and it was his gateway drug to healthy eating.
Making these roasted root vegetables made me reminiscent of that time. Sometimes it takes the right flavor combinations to spark someone’s interest in eating better and that is why I love doing what I do for a living.
These roasted root vegetables are flavored like the holidays. They are filling and contain the perfect amount of herbs plus the sweet and tart flavor from the dried sugar free cranberries. They will easily make a great healthy side dish.
Roasted Root Vegetables
- Preheat oven to 375
- Melt Ghee until it's in its liquid form
- In a large bowl add butternut squash, sweet potato, parsnips, celery, onion, cranberries, poultry seasoning, rosemary, salt and pepper. Toss until well combined
- Spread vegetable mixture out on a large sheet pan and cook for 45 minutes (tossing at the 30 minute mark) or until all vegetables are cooked through
- To add texture, place pan under the broiler for 2-3 minutes
PALEO OPTION: Use avocado oil instead of ghee
Valerie Skinner is a Whole30 approved personal chef & recipe developer that bridges the gap between healthy eating and busy lives by providing simple healthy meals and recipes for you and your family.