Many people I talk to are interested in more recipes to incorporate veggies into their diets. I love the veggies that are in season this time of year. Root veggies and squashes add such great flavors to dishes. This dish is full of flavor and uses in season veggies that often people aren’t quite sure what to do with. The sweet potatoes add a touch of sweetness that make it a hit for kids too.
Here is my disclaimer- I am a health coach, and I cook for my family. I am not a food stylist or food photographer. I’m not sure if I will ever develop the skill set to call myself a food photographer. On top of that, the lighting in my kitchen is horrible. So there you have it. I’ll post pictures of my food, but please be kind. 🙂
2 small sweet potatoes
4 small beets (if you aren’t a fan of beets, golden beets have a nice mild flavor and color)
3 large carrots
3 celery stalks
1 red onion
1 head of garlic- peeled and cloves whole (this is optional, I LOVE the roasted garlic but it’s not for everyone).
1/2 cup fresh basil, chopped
1/4 cup melted coconut oil
sea salt to taste
Wash and chop veggies into bite size pieces. Throw in a baking dish. Toss veggies with melted coconut oil, chopped basil and sea salt. Roast in oven at 400 degrees for 45 min or until veggies are tender.