Slow-roasted Root Vegetables

Colorful and tasty vegetables, including carrots, turnips, parsnips and Brussels sprouts, slow-roasted in coconut oil, make a beautiful and hearty accompaniment to almost any winter dish. This is an especially good side to serve at a holiday meal!

Ingredients

• 4 Tblsps coconut oil, in liquid form
• 2 carrots, peeled, trimmed, and cut into one-inch pieces
• 4 parsnips, peeled, trimmed and cut into one-inch pieces
• 1 head cauliflower broken into florets
• 1 head broccoli broken into florets
• 1/2 lb Brussels sprouts washed and cut in half 
• 1 sweet potato cut into eight slices
• 2 large onions quartered
• Kosher salt
• Freshly ground black pepper

Instructions

1. Preheat oven to 400°F.
2. Place veggies in heavy roasting pan and mix with oil, salt, and pepper.
3. Roast the vegetables in the oven until golden brown and soft when pierced...about 45 minutes to an hour.
4. Transfer to a large platter for serving.