Roasted Root Vegetables

This is so simple, and yet so delicious. Plus it looks pretty. This makes a great fall meal side dish. You can also add these to a salad, or eat as a snack.

Author: Lauren Grace

Recipe type: Side

Ingredients

Parsnips
Rainbow Carrots
Garlic Powder
Olive Oil
Himalayan Salt

Instructions

Slice veggies and lay out on a baking sheet
Combine veggies with olive oil, garlic powder, and himalayan salt
Bake at 350 for 30 minutes

gluten-free, Health, healthy, recipe, root, Vegan, vegetables

Dr. Lauren Grace

Lauren earned her bachelors at Fordham University in New York City where she graduated with a 4.0 in Set Design. After working in the theater and arts for years she decided to go in a completely different direction and pursue a career in the health field. She went on to earn her second bachelors in professional health sciences and her masters in oriental medicine from East West College of Natural Medicine. Lauren graduated top of her class with a 4.0 and was awarded the Traditional Chinese Medicine Spirit award. Learn more about Lauren