Root vegetables are an amazing source of earthy flavor, but we rarely bring them home from the market. For holiday dinners this season we wanted to try something new. This recipe makes an amazing side with your favorite protein, and is just as good as cold leftovers as a snack—especially after a cold, winter run.
We’ve whipped up these roasted root vegetables three times since the holidays, and I see it becoming a fairly regular staple throughout the year. While we use carrots, red onion, beets, and parsnips in the recipe below, feel free to be creative with whatever root vegetables you have available (and let us know how it turns out!). I’ll take a mixture like this over mashed potatoes or pasta any day.
that paleo couple 