Fall Roasted Vegetable Side Dish
 
Prep time
Cook time
Total time
 
An easy and delicious combination of fall flavors which is Whole30 compliant, Paleo and meal prep friendtly - something I am always grateful to have one hand!
Author:
Recipe type: Sides, Whole30, Paleo
Serves: 6
Ingredients
  • Medium Sweet Potato, Chopped into 1" pieces - 2 each
  • Medium Yellow Onion, Chopped into 1" pieces - 1 each
  • Small Beet, Chopped into 1" pieces - 1 each
  • Brussel Sprouts, Halved - 4 cups (400 g)
  • Medium Parsnips, Chopped into 1"pieces - 2 each
  • Fresh Sage, Chopped and loosely packed .25 cup (5 g)
  • Fresh Thyme, Chopped and loosely packed .25 cup (5 g)
  • Melted Duck Fat - 4 TBSP
  • Sea Salt and Black Pepper to Taste
Instructions
  1. Preheat the oven to 400 F / 205 C and line a baking sheet with parchment paper.
  2. Chop all the veggies placing them in a large bowl.
  3. Add the herbs and duck fat and toss well to coat.
  4. Pour the contents of the bowl onto the sheet pan, spreading evenly and ensuring ample space.
  5. Bake for 40-45 minutes or until done. The vegetables should have carmelized and be a bit crispy on the outside rather than mushy.
  6. Add salt and pepper as desired and enjoy right away or throughout the week.
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/11/23/gratitude-fall-roasted-vegetables/