Nicole Hallissey MS, RDN, CDN
1 bunch of beets, washed and diced
1 sweet potato, washed and diced
1 bunch radish, washed and sliced
1 tablespoons coconut oil, melted
1/4 teaspoon salt
Preheat oven to 400 degrees F. Pour melted coconut oil on a baking sheet. Add veggies to the sheet and with your hand, gently toss the veggies in the coconut oil until evenly coated. Add a dash of salt. Place in oven and bake for 25 minutes.
Tip: Enjoy these roasted root veggies as is or add a scoop on top of a leafy green salad or quinoa.