Root vegetables are Mother Nature's way of serving up hearty, nutrient-packed flavors for fall and winter. The nutty sweetness and high smoke point of our Cold Pressed Virgin Almond Oil makes it the perfect complement for roasting. Try this vegan, Paleo, gluten free, and grain free recipe — a delicious and healthy side dish that's perfect for the holidays.
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
ALMOND OIL MARINADE
3 TBSP Octonuts California Almond Oil, divided
1 TBSP maple syrup (omit for Whole30)
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
Preheat oven to 400°F and line a large baking sheet with parchment. Set aside.
Peel and chop vegetables into 1.5 to 2 inch pieces. Chop beets into 1 inch cubes. Combine vegetables in a large bowl.
In a small bowl, whisk together 2 TBSP Octonuts Almond Oil with maple syrup, garlic, and spices. Pour marinade over vegetables and stir to coat.
Spread vegetables evenly onto prepared baking sheet. Bake at 400°F for 45 to 55 minutes, until vegetables are tender and lightly browned. Rotate pan halfway through cooking.
Add vegetables to a large serving dish and drizzle with remaining 1 TBSP Octonuts Almond Oil. Garnish with fresh parsley or rosemary if desired.
Store covered and refrigerated for up to 3 days.
NOTES: Cutting beets into smaller pieces helps them cook a little faster. Other veggies can be roughly chopped. Substitute fresh herbs for dried, if desired.