Warming Roasted Root Vegetables

The blend of warm­ing cin­na­mon, gin­ger, and turmer­ic encour­ages strong diges­tion, and helps to soothe the body while reduc­ing inflam­ma­tion. This recipe is extreme­ly ver­sa­tile, and can include any type of root veg­etable – beets, cele­ri­ac, rutaba­ga, turnip, pota­to, etc. Any left­overs can be refrig­er­at­ed and reheat­ed, or pureed with some broth into a deli­cious, nour­ish­ing soup.

Ingredients

• 4 car­rots, peeled if desired, chopped
• 4 parsnips, peeled if desired, chopped
• 1 small but­ter­nut squash, peeled, seed­ed, and chopped
• 1–2 sweet pota­toes, peeled if desired, chopped
• 3–4 table­spoons coconut oil, softened
• Cin­na­mon, gin­ger, turmer­ic to taste
• Sea salt

Instructions

1. Pre­heat oven to 425 degrees Fahrenheit
2. Line 2 rimmed bak­ing sheets with parch­ment paper
3. Place all root veg­eta­bles in a large mix­ing bowl, and ful­ly incor­po­rate coconut oil
4. Add spices in even amounts, and stir to ful­ly incorporate
5. Pour veg­eta­bles out onto bak­ing sheets, being care­ful not to over­crowd the veg­gies (they will steam instead of roast if you don’t give them room to breathe!)
6. Sprin­kle with sea salt
7. Bake for 30–40 min­utes, rotat­ing pans and stir­ring veg­gies every 15 minutes