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
  1. Preheat the oven to 450°F. Lightly oil a large shallow roasting or half sheet pan.
  2. 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.
  3. 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.
  4. Just before serving, in a large salad bowl add the vegetables and toss with vinegar, then serve.