Roasted Vegetables

roasted-roots

roasted-roots-with-chickenThis is one of my simple go-to meals because you can really use whatever vegetables you have on hand. In this recipe, I have carrots, radishes, beets, and fennel.
-wash, then chop all veggies
-I generally don’t peel vegetables, however I do prefer to peel beets
-place all veggies in an oven safe pan or iron skillet
-drizzle with coconut oil
-roast in oven at 425 until desired tenderness
Our family LOVES this and it’s super simple!

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Roasted Carrots and Beets

All root vegetables will work great in this simple recipe. In this one, we used carrots and beets. Simply wash, and chop the vegetables. We opt to peel the beets, but not the carrots.
Preheat oven to 425.
Prepare vegetables then place on oven pan. Drizzle with coconut oil. Roast at 425 for about 30 minutes or until desired tenderness. root-veggies

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Beet Soup

chicken or beef soup stock
beets peeled and sliced
garlic, minced
onion, chopped
salt and pepper

We make homemade soup stock from our meats because the flavor is amazing and it’s healthier than store bought. If you need advice on how to make stock, contact us.

Place sliced beets in oven safe dish with a few tbs of olive oil or coconut oil, then roast at 400 until soft.
While roasting the beets, place chicken or beef stock in pot on stove and warm.
When the beets are finished cooking, add them to the stock. Add minced garlic and chopped onion. Add salt and pepper to taste. Bring to a boil and cook 10 minutes more. Use an immersion blender to completley blend the soup into a puree. Serve warm.

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