- 2 Tbsp ghee or coconut oil
- 1 Tbsp dried thyme
- 1 Tbsp dried sage
- 1 Tbsp dried rosemary
- 2 tsp sea salt
- 1 celeriac root peeled and small diced
- 1 white sweet potato, small diced
- 1 garnet yam, small diced
- 1 parsnip, small diced
- 2 carrots, small diced
- 1 red onion, small diced
- 1 bunch parsley, chopped
- 1 cup broccoli sprouts (optional)
- Preheat oven to 375F
- Gather a large mixing bowl and combine all your vegetables. Drizzle with ghee, thyme, sage, and rosemary.
- Line two baking trays with parchment paper and scatter vegetables evenly on your trays. Sprinkle with sea salt and bake for 30 min or until done. Remove from oven and transfer to a serving bowl. Add chopped parsley and fold to combine. Top with broccoli sprouts and serve immediately.
Celeriac is a low carb alternative to potatoes and can be used to replace potatoes in almost any recipe. Celeriac root is a nutrition power packed root vegetable that is super charged with vitamins to support beauty, weight loss, and heart health. A single serving of celeriac root provides 80 percent of the RDA of vitamin K – a vitamin needed for strong bones, strong teeth, healthy blood clotting, and has been shown to protect against certain types of cancers. Celeriac root is also abundant in potassium which supports heart health, and rich in vitamin C to support our immune health, skin health, and protect our cells from free radical damage.
Justine Stenger studied nutrition and physical education at the University Of Alberta. She graduated in 2008 and went on to complete a Holistic Nutrition and Therapeutic Chef Certification at Bauman College in Boulder, Colorado. She has completed her Functional Medicine training with The Institute For Functional Medicine, is a Bredesen Trained Practitioner, GAPS Practitioner, Certified Gluten Practitioner, and is a Certified Functional Medicine Health Coach through The Institute For Functional Medicine.