• Sallie Godwin

Oven Roasted Veggies! -paleo/keto/gaps/wapf

Updated: Sep 24, 2019



Oven roasted vegetables are just the bomb. They are so freakishly amazing and it's embarrassing how quickly two entire pans can be devoured at my house! :) 


They are also crazy easy and nutritious! You can use just about ANY vegetable, but root vegetables (think turnips, parsnips, carrots, onions, etc.) roast up particularly well. The summer squashes are also a delicious addition in the summertime when they are so abundant and inexpensive at the farmer's markets!!


The key to SUPER flavorful veggies is - you guessed it!! LOTS OF FAT!! :D You can use coconut oil or lard or even ghee if you want! Lard is my favorite for sure. Both lard and coconut oil have very high smoke points and are very stable for roasting. Never use fragile oils like olive oil or even butter for cooking temperatures over 350F. They become rancid and oxidize easily and are best saved for lower temp cooking or salad dressings. :)


 Okay so now for the recipe!

  • 8-10 cups- chopped veggies - garlic, onions, summer or winter squash, turnips, radishes, parsnips, carrots (tri-colored carrots cut like french fries are super fun - and cheap!)

  • 1/2 cup -melted lard or coconut oil

  • 2 tsp. -pink Himalayan salt

  • 1 tsp. -21-seasoning salute or seasoning of choice

  • 1/4 tsp. -black pepper

Preheat oven to 375F. Melt fat in a pan. Chop the veggies into a big bowl. Drizzle the oil on top and mix quickly (especially if your veggies were in the refrigerator- because the fat will harden really fast and it will be hard to mix up lol!). Add the salt, pepper, and seasoning. Spread out onto two baking sheets. Roast in the oven until the edges are blackened, stirring occasionally. Takes about 30-45 min. YUMMM!!

Enjoy!

~Sallie

#vegetables #fat #roasted #easy

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Ancestral Living in the Third Millennium

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