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.

Nutritional info: 3 servings at 32g carb, ~9g fat" />

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Roasted Root Vegetables
Scott Hagnas | November 2 2010



Roasted Root Vegetables - Sides -  - paleo diet, paleo, recipe, nutrition, robb wolf, scott hagnas, weight lifting, strength, conditioning, fitness, greg everett - Catalyst Athletics Recipes
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.

Nutritional info: 3 servings at 32g carb, ~9g fat
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Olympic Weightlifting: A Complete Guide for Athletes & Coaches
Olympic Weightlifting: A Complete Guide for Athletes & Coaches
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Cooking for Health & Performance Volume 1 [E-Book]
Olympic Weightlifting for Sports
Olympic Weightlifting for Sports
Cooking for Health & Performance Volume 2 [E-Book]
Cooking for Health & Performance Volume 2 [E-Book]

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