Roasted Root Vegetables with Almond Oil

🧂 Ingredients

• 2 to 3 parsnips
• 2 to 3 carrots
• 2 large sweet potatoes
• 2 medium beets, various colors
• 1 small yellow onion
• 1 small red onion
• 3 Tbsp Octonuts Almond Oil, divided
• 1 Tbsp maple syrup
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed rosemary
• 1/8 tsp dried parsley
• 1/8 tsp ground nutmeg

Instructions

• 1 Preheat oven to 400°F and line a large baking sheet with parchment. Set aside.
• 2 Peel and chop vegetables into 1.5 to 2 inch pieces. Chop beets into 1 inch
  cubes. Combine vegetables in a large bowl.
• 3 In a small bowl, whisk together 2 Tbsp Octonuts Almond Oil with maple syrup,
  garlic, and spices.
• 4 Pour marinade over vegetables and stir to coat. Spread vegetables evenly onto
  prepared baking sheet.
• 5 Bake on 400°F for 45 to 55 minutes, until vegetables are tender and lightly
  browned. Rotate pan halfway through cooking.
• 6 Add vegetables to a large serving dish and drizzle with remaining 1 Tbsp almond
  oil. Garnish with fresh parsley or rosemary if desired.
• 7 Store covered and refrigerated for up to 3 days.

Nutrition Info