Root Veggie Hash

INGREDIENTS

• 3 beets cut into 1/2 inch pieces

• 1 rutabaga or you could sub potatoes, cut into 1/2 inch pieces

• 3 carrots, cut into 1/2 inch pieces

• 2 parsnips, cut into 1/2 inch pieces

• 2-3 tablespoons avocado, coconut oil, ghee or duck fat

• 1 teaspoon sea salt

• 1 teaspoon dried herbs : thyme, oregano, rosemary

INSTRUCTIONS

1. Preheat your oven to 400 degrees while you chop the veggies. Combine the root veggies in a bowl and drizzle it over the veggies. Spread out on a a baking sheet or casserole pan.

2. Bake 45-60 minutes, stirring every 20 minutes or so and cooking until everything is tender enough to be poked with a fork and caramelized on the outside. Add more salt to taste if needed.