GERD Friendly Herb-Roasted Root Vegetable Medley

Total time55 min

Prep time15 min

Cook time40 min

4.5

(11)

GERD Friendly Herb-Roasted Root Vegetable Medley

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Ingredients

4 servings

2 medium carrots, peeled and cut into 1-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces
1 medium sweet potato (about 10 oz), peeled and cut into 1-inch cubes
2 medium beets, peeled and cut into 1-inch cubes
3 tbsp coconut oil, melted
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
1 tsp ground turmeric
½ tsp ground ginger
1 tsp salt

For serving

1 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
2
Place the carrots, parsnips, sweet potato, and beets in a large mixing bowl. Drizzle with the melted coconut oil and toss to coat evenly.

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