Ingredients
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3 tbsp Coconut Oil
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1 lb (450 g) Parsnips
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1 large Red Pepper
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1 large yellow Bell Peppers
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1 lb (450 g) Carrots
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I large Red Onion
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I whole head Garlic
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Sea Salt
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ground Black Pepper
Directions
Steps
|
1
Done
|
Place the coconut oil in a roasting pan and heat in an oven set at 425F until melted. |
|
2
Done
|
Chop the parsnips, peppers, and carrots into even and similar sized chunks about 1½” big. Add the chopped veggies, the onion wedges, and garlic cloves to the roasting pan, carefully turning them in the hot oil until completely coated. |
|
3
Done
|
Season well with sea salt and pepper, and roast removing them from the oven and turning carefully every 10 minutes until the veggies are tender and golden, about 30 – 40 minutes. |
