• 2 Tbsp coconut oil, bacon grease, or lard • 1 lb parsnips, chopped • 1 lb turnips, chopped • 1/2 lb carrots, chopped • 8-10 cloves of garlic, peeled • dried basil and dried minced onion to taste • sea salt
Preheat the oven to 400 degrees. Place the oil or fat on a baking pan. Chop the parsnips, turnips, and carrots and toss them in the pan. Place in the oven and roast for 1 hr. Toss every 15 minutes. Add the garlic and seasonings at the half hour mark, toss well.
Nutritional info: 3 servings at 32g carb, ~9g fat" />
Roasted Root Vegetables Scott Hagnas | November 2 2010
Active time: 5 minutes Cook time: 1 hour
• 2 Tbsp coconut oil, bacon grease, or lard • 1 lb parsnips, chopped • 1 lb turnips, chopped • 1/2 lb carrots, chopped • 8-10 cloves of garlic, peeled • dried basil and dried minced onion to taste • sea salt
Preheat the oven to 400 degrees. Place the oil or fat on a baking pan. Chop the parsnips, turnips, and carrots and toss them in the pan. Place in the oven and roast for 1 hr. Toss every 15 minutes. Add the garlic and seasonings at the half hour mark, toss well.
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