Autumn Root Veggie Medley Recipe

With cooler temps and shorter days, it’s clear that autumn has begun… even in LA! Here’s a cozy meal to prepare that will provide a hearty feel to a meal that’s still completely Paleoista Approved! Ingredients

  • 2 pounds root veggies of your choice, such as carrots, turnips, parsnips and beets or a combination
  • 1 large yellow onion
  • 2 tablespoons coconut oil
  • 1 sprig rosemary
  • Freshly ground black pepper, to taste


  1. Preheat oven to 400
  2. Wash, peel and cube all root veggies and onion into even sizes
  3. Place in flat, glass baking dish
  4. Place coconut oil on top
  5. Scatter rosemary on top
  6. Bake roughly 45 minutes, stirring occasionally until browned and softened
  7. Remove from oven and let cool slightly on wire rack
  8. Serve on a bed of greens with your favorite lean protein