Roasted Vegetables
Need a gluten free and primal side dish? Roasted Vegetables could be an amazing recipe to try.
Roasted Root Vegetables
Ingredients
- 1/2 pound parsnips, peeled and cut into rough 1-inch chunks
- 1/2 pound celery root, peeled and cut into rough 1-inch chunks
- 1/2 pound beets, boiled, skin removed, and cut into rough 1-inch chunks
- 1/2 pound rutabaga, peeled and cut into rough 1-inch chunks
- 1/2 pound butternut or other firm squash, peeled and cut into rough 1-inch chunks
- 1 onion, coarsely chopped
- 2 cloves garlic, finely chopped
- 1/2 bunch fresh oregano, leaves only, coarsely chopped
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
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