- 2 large turnips, chopped into 1-2 inch pieces
- 3-4 red potatoes, chopped into 1-2 inch pieces
- 4-5 carrots, cut into 1-2 inch pieces
- 2 tsp. dried thyme
- 1 tsp. dried rosemary, chopped
- 2 tbsp. olive oil
- 1/2 tsp. real sea salt
- 1/4 tsp. freshly ground black pepper
Preheat oven to 375. In a large mixing bowl combine all ingredients and toss to coat evenly. Place veggies into a roasting pan. Cook uncovered 35-40 minutes. Toss or turn the vegetables and continue cooking 20-25 minutes longer, or until golden brown.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.