Roasted Root Vegetables
- Enough root vegetables to fill a large roasting pan or casserole dish, choose any from:
- carrots, potatoes, turnips, rutabagas, kohlrabi, yams, sweet potatoes, onions, parsnips, beets, celeriac, garlic or Jerusalem artichokes
- 2T real grassfed butter, ghee, coconut oil, or extra virgin olive oil
- 1t sea salt and 1/4t fresh ground pepper
- herbs de provence if you want to get fancy
- Preheat oven to 375
- Wash, peel and cut all vegetables into equal size pieces
- Rub with butter, ghee, coconut oil, or olive oil
- Sprinkle with salt, pepper and any dried herbs you like
- Roast for 30-40 minutes until everything is soft and browning, but not burnt