Roasted Root VegetablesLast week I started a 21-day cleanse. A little pre-spring cleaning perhaps? It was just time for me to interrupt my sugar addiction and have all my spark plugs firing again. I don’t have time to be sick or lethargic. Anyone with me here? Today is day ten and I am starting to feel some of the positive results like. . . less air bubbles in my brain, more energy. . . I am pretty excited about this cleanse. After doing a lot of research and reading his book THREE times I chose to do Dr. Junger’s Clean Cleanse. Anyone can do this by following his recipes and supplement guide or if you just need things pre-packaged, he offers his smoothies and support supplements in a kit. Either way, his method made the most sense for how my body reacts to certain foods and it seemed gentle and very supportive as they have a team to help you through. So here we are on day ten. I am still gushing about Dr. Junger’s method and I will keep you posted through day twenty one. As part of the cleanse, we are to eat one solid meal a day using ingredients from the Clean cleanse food list. Between the Clean site, the kit, and the book there are a lot of yummy looking recipes and this one really caught my eye. Beets and squash are two of my favorite vegetables, but parsnips and celery root I had little experience with. You can see in the tutorial below how I prepared the recipe, shooting as I made it for the first time I might add. I love the mix of colors of these root vegetables and started to feel all winter cozy just chopping them in preparation for the oven. Honest recipe review. . . absolutely delicious! I will make this again and again, even after the cleanse! (side note: the beautiful rustic serving dish in these photos is a handmade pottery piece by my talented mother that I inherited after her passing).

Root Vegetable Roast Recipe

Oven Roasted Root Vegetables
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  1. 1 red onion
  2. 1 butternut squash (I didn't use all of it in this mix)
  3. 1-2 carrots
  4. 1-2 parsnips
  5. 1 celery root (I didn't use all of it in this mix)
  6. 1 large beet
  7. 1/3 cup of coconut oil, melted (you can use olive or flax oil too)
  8. Sea salt & fresh ground black pepper to taste
  9. 1 tsp - 1 tbsp apple cider vinegar (according to your taste)
  10. Juice from 1 lemon
  11. 1 tsp mustard powder
  12. 1/4 cup raw pecans (or walnuts)
  13. Handful of parsley leaves, chopped
  1. Preheat oven to 425 degrees F.
  2. Chop the vegetables into small similar sized pieces. (For the celery root, peel thick skin with knife then chop. For the butternut squash, slice 1 inch disks, then cut away skin and chop. Peel beets, carrots and parsnips if desired before chopping.)
  3. Toss with oil and sea salt and roast until tender (roughly 45 minutes).
  4. Spread pecans on a skillet and toast, then chop coarsely.
  5. Wisk vinegar, lemon juice and mustard powder in a small bowl.
  6. Add salt and pepper to taste.
  7. Toss with roasted vegetables, nuts and fresh parsley.
  8. Serve warm.
Lia Griffith

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