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Prep Time | 15 minutes |
Cook Time | 45 minutes |
Servings |
People
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Ingredients
- 2 lbs carrots
- 2 lbs parsnips
- 2 lbs beets
- 2 Tablespoons fat Coconut Oil, Olive Oil or Ghee
- 1-2 Tablespoons lemon juice for serving
- - Salt and Pepper to taste
Ingredients
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Instructions
- Preheat oven to 425 degrees.
- Peel and chop all vegetables into approximately 1 inch cubes.
- Mix vegetables with 2 tablespoons (melted as needed) of your fat of choice.
- Season with salt and pepper.
- Place on a pan lined with parchment paper.
- Put in oven and roast for 45 minutes, or until fork tender, stirring occasionally.
- Sprinkle with lemon juice right before serving.
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Elderberry Gummies
Grain Free Nut Free Zucchini Mini Muffins
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