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Roasted winter vegetables recipe

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Ingredients

Adjust Servings:
3 tbsp Coconut Oil
1 lb (450 g) Parsnips
1 large Red Pepper
1 large yellow Bell Peppers
1 lb (450 g) Carrots
I large Red Onion (about 8 oz / 225 g), cut into 12 wedges
I whole head Garlic , separated into cloves and peeled
Sea Salt
ground Black Pepper

Roasted winter vegetables recipe

  • 50 minutes
  • Serves 8
  • Medium

Ingredients

Directions

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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.

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