Rustic Roasted Vegetable Medley

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I love simple side dishes like this. Array of texture, flavors & colors simply seasoned.

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Rustic Roasted Vegetable Medely

  • Prep Time: 15
  • Cook Time: 43
  • Total Time: 58

Ingredients

  • 2 sheet pans
  • 1 medium sized jicama
  • 4 small beets
  • 1/2 Japanese sweet potato
  • 1 medium celeriac root
  • 1 onion
  • 2 cups brussels sprouts
  • 2 tbsp coconut oil, melted
  • 2 tbsp ghee, melted
  • 1 tbsp Frontier Co-op Lemon Zest
  • 1 tbsp Frontier Co-op Mediterranean Herb Blend
  • 1 tsp Pink Himalayan Salt

Instructions

  1. Pre-heat oven to 400F.
  2. Peel your jicama, and dice in to 1/4 – 1/2 inch cubes.
  3. Peel onion & cut in to 1/4- 1/2 inch cubes.
  4. Peel celeriac & cut in to 1/4- 1/2 inch cubes.
  5. Cut brussel sprouts in to quarters.
  6. Dice sweet potato.
  7. Cut greens of beets, cut in to quarters.
  8. Transfer all the vegetables to a full size sheet pan.
  9. Pour ghee-coconut oil mix over the vegetables, then the seasoning.
  10. Toss thoroughly.
  11. Transfer 1/2 of the veggies to the second sheet pan and spread them out.
  12. Place in oven and roast for 45 minutes.
  13. Turn off oven, but leave them in there without opening oven for a few minutes or until ready to serve.
  14. Beautiful crunchy, caramelized vegetables!

 

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