Who says you need meat, grains, or legumes with your dinner? Not me! It’s healthy to be veggie-centric and you’ll be surprised at just how full you get!
Pack those vitamins and minerals in with just one baking sheet and a boat-load of root vegetables!
Roasted Root Veggie Bowl
Servings 4
Ingredients
- 3 whole turnips skinned and chopped
- 3 whole carrots skinned and chopped
- 3 whole parsnips skinned and chopped
- 1 whole fennel bulb sliced
- 1 whole Bermuda (red) onion sliced
- 5 tbsps olive oil
- 3 tbsps white wine vinegar
- 1 tbsp fleur de sel (salt)
- 1 tbsp cracked black pepper
- 4-5 fresh sprigs of rosemary
Instructions
- Preheat oven to 375 degrees.
- Line a baking sheet with tin foil.
- Remove skins from turnips, parsnips, and carrots. Chop into small cubes.
- Slice Bermuda (red) onions while trying to keep the slice intact. Also, slice fennel bulb.
- Put all vegetables in a mixed assortment along with rosemary sprigs on the lined baking sheet.
- Drizzle generously with olive oil and vinegar. Season with salt and pepper.
- Roast vegetables for 45-50 minutes until golden brown, but still "al dente". Enjoy!
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