Choose organic ingredients to avoid chemicals and GMOs.
3 carrots (cut on thick diagonals), 3 root vegetables (beets/parsnips/turnips/rutabagas cut in quarters), 3 red or purple potatoes, 1/2 red onion (chopped), 2 Tbs olive oil, 1 tsp each rosemary + thyme, s&p.
1. Wash, chop and mix all vegetables with oil and seasonings.
2. Bake in 350F oven for 45 mn.
3. Serve with a big salad of baby greens, shaved fennel, dried cranberries, pecans and avocado, drizzled with balsamic vinegar and olive oil.
Served with a big salad, this hearty dish is a meal in itself that will delight paleo and gluten-free people. High in fiber, antioxidants and phytonutrients to prevent disease.
Gluten-free, Paleo, Vegan, Vegetarian.
Alexandra Le Ny Health Coaching