A couple of weeks ago, I noticed some root vegetables (turnips, parsnips, and rutabegas) on sale, and since I didn't think I had ever had any of them, I thought I'd be adventurous and give them a try! I didn't know what to do with them though, other than perhaps add them to soup. Then I remembered the oven roasted potatoes my mom used to make, and wondered if I could cook them up in a similar manner. Well, I tried it, and it was delicious! The combination of flavors from all the different vegetables was really good and it was the perfect compliment to our chicken dinner.
Here's the recipe, adapted from my mom's roasted potato recipe:
3 medium carrots
1/4 cup coconut oil (or butter or olive oil)
Peel all veggies and cut up into bite-sized pieces (I did leave the skin on the potatoes, which adds extra color and extra nutrition - I try to buy organic potatoes for this reason). Spread veggies in a 9x13 pan.
Melt coconut oil and pour over veggies. Stir veggies to coat with oil. Sprinkle veggies with salt, pepper, garlic powder, and parsley and stir again.
Bake at 375 degrees for 40-50 minutes, or until veggies are soft and beginning to crisp on the outside.
This should serve 4-6 people. Enjoy!