Slow roasting brings out the natural sweetness of root vegetables- sweet potatoes, parsnips, and beets. You can use extra virgin olive oil, or if you use Nutiva’s organic coconut oil*, it will add a gorgeous yellow orange color and rich flavor to this vegan and gluten-free side dish everyone will love.
5 cloves garlic, thickly sliced
2 ½ cups peeled and sliced yams or sweet potatoes
2 cups parsnips, sliced
2 cups beets, sliced
1 cup onions, sliced
4 tablespoons Nutiva Organic Coconut Oil* or Extra Virgin Olive Oil
1 ½ teaspoon fresh chopped rosemary
1 teaspoon sea salt, or to taste
Preheat the oven to 400 degrees.
Place all the ingredients in a large mixing bowl and mix together. Transfer to a covered baking dish and bake for 1 hour for soft and sweet vegetables.
Photo by Tracey Eller
*This post contains affiliate links. If the product is purchased by linking through this review, Leslie Cerier, The Organic Gourmet receives a modest commission, which helps maintain our site and helps it to continue growing!