Roasted Root Veggies

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Prep Time 10

Cook Time 45

Total Time 55

Servings

Ingredients

5-6 turnips about 3-4 inches diameter
12 radishes about 1-1 ½ inches diameter
2 cups baby carrots
2 Tbsp. olive oil
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 Tbsp. dried thyme
sea salt to taste

Instructions

Preheat oven to 400 degrees.
Line a 9x13-inch baking pan with parchment paper.
Wash turnips and radishes and pat dry.
Trim tops and bottoms off turnips, peel and chop into 1-2 inch pieces.
Trim tops and bottoms off radishes and cut in half.
Place 1 tbs of olive oil in a 1 gallon plastic bag and add half of vegetables.
Shake bag until vegetables are evenly coated with oil.
Add ½ of spices (except salt) to bag and shake again until vegetables are evenly coated with spices.
Pour seasoned vegetables into the baking pan and repeat steps 6-8 with the remaining ingredients (except salt).
Add remaining seasoned vegetables to the baking pan and stir so the vegetable are distributed evenly in the pan.
Place pan in the center position in the oven and roast for approximately 45 minutes, stir and turn the vegetables every 15 minutes.
Vegetables are done when they can be split easily with the edge of a spatula.
Sprinkle the roasted vegetables with sea salt and serve.

Notes

Shaking the ingredients in a bag allows you to use less oil and still achieve an even coating.

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition