Roasted Fall Veggies

Serve up a side-dish of your favourite fall root vegetables like this one. These veggies are packed full of antioxidants, fiber, vitamins and minerals. You can make up a double batch and they store well in the fridge for up to 5 days.

Make these roasted veggies in batch and use throughout the week as a side dish or snack.


• acorn squash –sliced with the skin on
• baby potatoes
• parsnips
• beets – sliced
• fresh rosemary
• fresh thyme
• coconut oil
• fresh garlic – minced
• cumin
• salt & black pepper


Simply combine coconut oil, thyme, rosemary, and garlic, cumin, salt and pepper. Coat all the veggies evenly with this mixture. Make this marinade based on the amount of veggies you are roasting, (enough for all the veggies to be evenly coated).
Bake at 350 degrees for 45 minutes. Check after 35 minutes.

Serve and Enjoy!

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