Ingredients
- 1 cup diced Butternut squash
- 1 cup diced Sweet potato
- 1 cup diced Celery Root
- 1 cup diced Carrots
- 1 cup diced Parsnips
- 1 Tbsp coconut oil melted
- 1 Tbsp fresh picked thyme chopped
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp ground ginger
- ½ tsp ground black pepper
- ½ tsp cinnamon
- ½ tsp salt
Instructions
- Preheat oven to 425. Feel free to use any of the root vegetables or what is available to you.
- Combine turmeric, cumin, ginger, pepper, cinnamon and salt. Toss diced vegetables in bowl with coconut oil and spice mix. Roast for 10-12 minutes.
- When fork tender, remove from oven and finish with fresh thyme. Serve next to some garlicky kale or pour into a bowl of lentils. Enjoy!
Nutrition
Calories: 483kcal | Carbohydrates: 87g | Protein: 8g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1427mg | Potassium: 2229mg | Fiber: 21g | Sugar: 23g | Vitamin A: 55942IU | Vitamin C: 77mg | Calcium: 294mg | Iron: 6mg
