Roasted Root Vegetables


1 bunch (approximately 1 pound) beets, red or golden, trimmed, scrubbed and chopped

1 butternut squash, peeled, seeded and chopped

1 large yam, peeled and chopped

1 large parsnip, peeled and chopped

1 large carrot, peeled and chopped

½ red onion, chopped

6 cloves garlic, chopped or whole

3 T. fresh thyme leaves

3 T. extra-virgin olive oil

Sea salt and pepper to taste



1. Preheat oven to 425°F.

2. Place all vegetables in a large bowl with the garlic, thyme leaves, and olive oil. Toss to coat.

3. Spread vegetables on a cookie sheet in a single layer. Sprinkle with sea salt and pepper.

4. Place vegetables in the oven and bake for about 45 minutes, stirring once, halfway through, until vegetables are tender and turn slightly golden.

5. Remove and place in a serving bowl.

Serves 2-4


Inspired by The Standard Process 21-Day Purification Cookbook


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