Recipe: Balsamic Roasted Roots

Balsamic Roasted Roots, root vegetables


  • 2 medium beets
  • 5 medium parsnips
  • 5 multicolored carrots
  • 3 cloves garlic
  • 1 small onion chopped
  • 3 Tbsp avocado oil
  • 2 Tbsp aged balsamic vinegar (get it here)
  • 1 tsp sea salt


  1. Clean and peel all the root vegetables
  2. With the knife cut all the roots into slices lengthwise to create sticks
  3. Crush and mince the garlic
  4. Chop the onion
  5. Add all the vegetables to the dish and mix up
  6. In a small bowl add the avocado oil, balsamic vinegar and salt and combine with a whisk
  7. Pour this over the vegetables and combine with your hands to coat all the vegetables
  8. Roast at 375º F for about 45 – 50 minutes, turning the vegetables every 8 minutes
  9. They are done when soft but not mushy and browned but not burnt