An unusual smoothie
March 29, 2014
Tucson Training Camp
April 4, 2014
Roasted Root Vegetable Medley
Ingredients
- 2 large parsnips
- 2 large carrots
- 2 golden beets
- 2 kholrabi
- 2 medium yams
- 3 tbsp olive oil
- 1 tsp sea salt
Instructions
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Pre-heat oven to 400 F
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Wash, peel and cut vegetables to desired shape and size
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Toss with olive oil and sea salt
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Place in over and roast for 35-45 minutes until soft but not mush.
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Stir occasionally to redistribute vegetables.
