Roasted Root Veggies

This versatile and yummy recipe from the Everyday Paleo recipe book is my go-to for an easy side dish.  

ROASTED ROOT VEGGIES

2 sweet potatoes, peeled and cut into bite size pieces ( I added this diversion from the original recipe)

5 small beets, peeled and quartered

2 parsnips, peeled, halved and cut into 1-inch pieces

2 carrots, peeled, cut into 1-inch rounds

1 red onion, halved and thickly sliced

1 bulb garlic, cloves removed and peeled

1/4 cup coconut oil

1 cup fresh basil, diced

1/2 teaspoon lemon zest (grated lemon peel)

sea salt to taste

Preheat oven to 400 degrees.  Toss all veggies, including garlic, with coconut oil, basil, lemon zest, and sea salt.  Place onto large roasting pan or cookie sheet.  Roast for 45-50 minutes, until tender, stirring occasionally during the cooking process.

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