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roasted root veggies

Roasted Root Veggies

roasted root veggies

Roasted Root Vegetables

Dr. Jill Shainhouse, ND
Who doesn’t love sizzling, warm veggies on a chilly day?  They’re colourful, flavourful and full of disease-fighting carotenoids.
Course Side Dish

Ingredients
  

  • 1 butternut squash
  • 1 turnip
  • 1 parsnip
  • 3 multicoloured carrots
  • 1 purple sweet potato
  • 1 regular sweet potato
  • 4 tbsp avocado oil
  • salt and pepper to taste
  • fresh parsley and basil a few chopped sprigs of each
  • 1/2 tsp paprika optional

Instructions
 

  • Preheat your oven to 400°F
  • Chop the veggies into large chunks
  • Coat your veggies with oil
  • Add in your salt and pepper
  • Add your paprika (optional)
  • Bake for 45-60 mins in a ceramic or glass baking dish stirring once at the halfway point
  • Veggies should be fork tender and golden brown
  • Top with chopped fresh parsley and basil before serving
  • Enjoy!