Roasted Vegetables
- 1 pound beets, peeled and cut into matchsticks
- 1/2 pound baby carrots
- 1-2 pound green beans, ends trimmed
- 1 red bell pepper, cut into matchsticks
- 1 small onion, halved and slivered
- 1 head garlic, cloves separated and peeled
- 4 Tbsp coconut oil, butter, or other nutrient dense cooking fat
- Coarse sea salt or Himalayan salt
- Freshly ground black pepper
- 2 tsp sherry vinegar, balsamic vinegar, or red wine vinegar
- Preheat the oven to 450°F. Lightly oil a large shallow roasting or half sheet pan.
- In a large bowl, combine the beets, carrots, green beans, red bell pepper, onion, and garlic. Add 2 Tbsp of the fat and toss well. Season with salt and pepper to taste. Arrange in a shallow, single layer in the pan.
- Roast for 30-40 minutes, until the vegetables are tender and well browned, stirring or shaking the pan occasionally for even cooking. Let cool to room temperature. This can be done several hours in advance.
- Just before serving, in a large salad bowl add the vegetables and toss with vinegar, then serve.
