Low Carb Roasted Roots

This is a hearty and delicious side for any meal. I like to serve this with meatloaf or pan-seared chicken...pork chops....any meat really goes great with these. I would also serve a salad to lighten this up!

What you'll need:

3-4 Carrots (or half a bag of whole baby carrots) [6 grams a piece]
1-2 Sweet Potatoes [27 grams a piece]
3-4 Parsnips  [21 grams a piece]
1 Onion [10 grams]
2-3 Garlic Cloves
Olive Oil
Balsamic Vinegar
Kosher Salt and Pepper and Garlic Powder

Optional things to try: brussel sprouts, beets (which are AMAZING), kielbasa sausage, yukon gold potatoes, red/new potatoes, green beans, apricots, pineapple...

*Now if you're trying to do super low-carb, I would eliminate the parsnips and replace with something green...brussel sprouts roast nicely. [just 8 grams per cup of brussels]



How to: (Pre-heat oven to 400 while you're prepping)

Chop the carrots and parsnips at angles into large chunks. I like to chunk the sweet potato into large "steak fries" chunks....and then add the garlic cloves whole. Roasting this with some herbs like thyme or rosemary in the pictures below adds some deep flavors. I chop the onion to keep it fairly large so it doesn't turn to mush during the roasting process.

Lay everything out onto a large baking sheet. Drizzle with olive oil approx. 1/4 cup. I love the flavor of balsamic vinegar so I drizzle lots over everything. Next I sprinkle heavily with kosher salt and then add some fresh ground pepper, about 8 cranks. Finally, I sprinkle some garlic powder over everything and I use my 'clean' hands to mix everything up getting each piece evenly coated with goodness.

Bake on 400 for about 30-45 minutes until veggies are super tender and have a nice dark roasted look to them. This is a put it the oven and forget about it until you smell something wonderful kind of plan. It's not a bad idea to turn the veggies in the middle of the roasting process....I just take them out around 20 minutes in and stir them up...but make sure everyone is laying flat when they go back in.

This isn't my photo, but it shows how the final product should look. This has some lovely beets which I highly recommend!

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Here's a similar recipe I found from Pinterest with some "clear" instructions....

Roasted Root Vegetables

5.0 from 6 reviews

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Prep time: 10 mins

Cook time: 45 mins

Total time: 55 mins

Serves: 4-5

A simple and easy root vegetable medley roasted to tender and sweet perfection.

Ingredients

• 7 large carrots sliced at a diagonal
• 2 large sweet potatoes peeled and cut into 1 inch cubes
• 3 medium sized beets cut into 1 inch cubes
• 3 cloves of garlic thinly sliced
• 1½ tablespoons fresh rosemary chopped
• ½ tablespoon fresh thyme chopped
• ¼ cup butter or lard, melted (really you can use any cooking fat you want here, these are just my two personal favorites to use in this)
• salt and pepper to taste

Instructions

1. Preheat the oven to 400 degrees fahrenheit and line a rimmed baking sheet with foil.
2. In a large bowl add the carrots, sweet potatoes, and beets. Add the garlic, rosemary, and thyme, then pour over the melted butter or lard or fat of choice. Season with salt and pepper and toss well to coat.
3. Spread the root vegetables over the foil lined baking sheet so they are in a single layer and place in the oven for 40-45 minutes or until tender and lightly caramelized on the outside, shaking the tray and tossing them around a couple of time to ensure even cooking. Optionally, you can broil them for about 3-4 minutes after their done to get some extra caramelization on the outside of them.

Notes

These go wonderfully as a side served with a salad or just about anything!