Paleo 101: Roasted veggies

Another Paleo 101 post for those who are new. About once a week I like to take a big batch of veggies and roast them. They can then be a side dish for various meals, used in omelets, puréed into a soup, or sit on top if a “pizza” crust. You can also top them with balsamic and crumbled bacon, mash them up and put a piece of grilled steak on top.
They are super versatile, and totally delicious. Below my basic recipe. Feel free to tweak it and add in things you like or take out things you don’t.
Be creative!
Squash, mushrooms, Brussels spouts, and celery root are great in addition to the basic recipe.

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Basic Roasted Veggies
1 sweet potato, peeled and cut into 1 inch cubes
1 yellow onion cut into 1 inch cubes
3-4 parsnips, peeled and cut into 1 inch pieces
3-4 carrots, peeled and cut into 1 inch cubes
2 Tbsp fat of choice (ghee, coconut oil, bacon grease all work)
1tsp salt
1tsp pepper

Preheat oven to 400 degrees
Place all veggies in a large bowl.
Melt fat and pour over veggies.
Add salt and pepper and toss to coat.
Pour into a glass lasagne pan and roast for 35-45 mins (until browning and sweet potatoes are tender).

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