Roasted Radishes and Roots


TAGGED : SUGAR DETOX RECIPE

Making an oven-roasted root salad is so simple. I don’t even peel the carrots or parsnips. I simply just wash the outer skin, toss them with a little olive oil, salt and pepper and place them on a baking sheet with tinfoil. For a recent dinner, I decided to incorporate carrots and other roots into the meal.

Select some small rainbow carrots for some added color and easy cooking.

Select some small rainbow carrots for some added color and easy cooking.

INGREDIENTS:

  • 1 bunch of rainbow carrots, cut lengthwise
  • 3 parsnips, cut lengthwise
  • 1 bunch of radishes, quartered
  • 1 tablespoon extra virgin olive oil
  • sea salt, to taste
  • white pepper, to taste
  • cinammon, to taste

DIRECTIONS:

  1. Toss all the vegetables in a bowl with the olive oil. Add salt and pepper.
  2. Place on a baking dish with tinfoil or parchment paper. Sprinkle with a little cinnamon. Let bake at 350°F for about 25 minutes. It's okay if they crisp a little! I think they are tastier that way.


DETAILS

4

servings

16-30

min


Vegetarian Dairy-free Gluten-free Nut-free Paleo Vegan