| 9 | 60 | 182 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 45 min | 4 |
| 3 cup | Beets, raw (cubed) |
| 3 cup chopped | Carrots (cubed) |
| 3 cup | Brussels sprouts (chopped) |
| 1/2 medium | Blood orange (peeled; sliced into 1/4 inch rounds) |
| 2 tbsp | Coconut oil |
| 1 tsp | Rosemary, dried (1 fresh sprig is best for more fragrant seasoning) |
| 3 clove(s) | Garlic (2-3 cloves minced) |
| 1/2 tsp | Sea Salt |
| 1/2 tsp | Black pepper |
Preheat oven to 400 degrees Fahrenheit.
Place coconut oil in small heat-safe bowl and place on top of stove to melt from the heat of the preheating oven.
Line a baking sheet with parchment paper and set aside.
In a large bowl, add beets, brussels, and carrots.
Once the coconut oil has melted, pour over the veggies.
Add garlic, rosemary, salt and pepper and toss until coated.
Spread evenly over parchment lined baking sheet and add the orange slices on top.
Then place in oven.
Roast for approximately 45 minutes, stirring once half-way through.
NOTES:
add other vegetables you enjoy such as purple cabbage, purple sweet potato, zucchini, broccoli, and cauliflower.
| Vegetables | 3.8 |
