I’ve been making this dish weekly, it’s simple and soooo tasty. I like it alongside any protein, and it’s especially nice with some chèvre crumbled on top before serving.
All veggies and citrus came from the farm store, and fire cider is available here!
Ingredients:
2 tablespoons ghee
3 tablespoons olive oil
3-4 medium carrots
1-2 large parsnips
2-3 medium beets
2-3 red onions
1 head garlic (cloves separated but unpeeled)
1 large orange, such as a navel
1 heaping teaspoon dried thyme
1 heaping teaspoon dried oregano
1 teaspoon sea salt
4 tablespoons fire cider
Freshly ground black pepper
Method:
Preheat oven to 400 degrees F
Melt ghee, then add olive oil to ghee & set aside
Peel and chop vegetables into roughly similar sized pieces (leave garlic unpeeled)
Cut orange into wedges
Mix everything together in glass 13”x9” baking dish, and squeeze the juice out of each orange wedge, into the baking dish.
Roast uncovered for 30 minutes, remove from oven and stir, then roast for another 30 min. or until vegetables are tender and the onions have caramelized. Discard the orange skins and squeeze the garlic from their skins before serving. Serve with chevre crumbled on top if you have it :)
