Paleo Carbs: Roasted Root Veggies
Root veggies are an excellent source of starchy carbohydrates in the paleo diet. I like to have a bunch on hand for refueling after a hard workout. Why not skip the powders and eat real food? I think that roasting veggies is the most flavorful way to cook them. Here's how to do it.
- Root veggies (whatever you want, however much you want to make- 2 beets, 1 butternut squash, 1 sweet potato, 2 carrots is a good mix)
- 1 onion
- 1 cup olive oil
- 3-4 garlic cloves
- 3-4 sprigs of fresh rosemary
- sea salt to taste
- parchment paper
- Preheat your oven to 375 degrees
Cover two sheet trays with parchment paper.
Create rosemary garlic olive oil by placing 3-4 garlic cloves and 3 sprigs of rosemary in 1 cup of olive oil. Heat gently for approximately 10 mins. Remove from heat and let cool.
Peel and dice your root veggies (squash, beets, carrots, yam, sweet potato) into similar sizes.
Cut your onion into quarters.
Toss all veggies in the rosemary, garlic olive oil. Sprinkle with salt.
Pour onto lined sheet trays. I like to keep the different veggies separate as they can cook at different speeds. If you don't have the space or don't care, just keep an eye on them.
Roast in the oven for approximately 45 minutes. I'd check them after 20, and give them a good shake, so they cook evenly.
The veggies should be tender and a little crispy on the edges.