Paleo Roasted Vegetables with Beetroot, Carrots and Onions
Posted by Gary
Olive Oil, Canned Beets, Garlic Powder, Onions, Salt And Black Pepper, Carrots, Dried Thyme
Made from Almond, Coconut and Tapioca Flours, this Grain-Free Baking Flour Delivers a Delicious and Satisfying Texture
Made from Almond, Coconut and Tapioca Flours, this Grain-Free Baking Flour Delivers a Delicious and Satisfying Texture
Paleo Roasted Vegetables with Beetroot, Carrots and Onions Recipe
This Paleo Roasted Vegetables with Beetroot, Carrots, and Onions recipe is a quick and easy way to get your daily vegetable intake. The vegetables' natural sweetness and flavors are enhanced by roasting. This recipe is also Paleo, gluten-free, lactose-free, and vegan.
Ingredients
- 2 tbsp olive oil
- 2 medium beetroots, peeled and chopped
- 1/2 teaspoon garlic powder
- 2 medium onions, chopped
- To taste, season with sea salt and black pepper
- 3 medium carrots, peeled and chopped
- 1 teaspoon dried thyme
Time Needed
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Instructions
- Preheat the oven to 400°F.
- Toss chopped beets, carrots, and onions with olive oil, dried thyme, garlic powder, sea salt, and black pepper in a large mixing bowl.
- Place the vegetables on a baking sheet and spread them out evenly.
- Roast the vegetables in a preheated oven for 25-30 minutes, or until tender and lightly browned, stirring once halfway through cooking.
- Remove from the oven and serve immediately.
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