Roasted Root Veggies

Ingredients

3-4 carrots
2 parsnips
1-2 sweet potatoes
2-3 red potatoes
1 cup chopped butternut squash

4 whole garlic cloves, smashed
1 whole red onion, cut into quarters
fresh thyme
1 can of coconut milk
2 tablespoons melted coconut oil

CHAI TOASTED NUTS

1 cup of nuts, any kind
1 tsp Autumn Equinox Chai Bitters

pinch of: cinnamon, cardamom, nutmeg, clove, ginger (or any combo)

pinch of kosher salt
2 TBS maple syrup

ROASTED ROOT VEGGIES - METHOD

1. Chop all veggies into bite-size pieces.

2. Put veggies, onion, garlic, & cloves in a roasting pan coated in coconut oil.

3. Add about 1/2 inch of coconut milk to pan - don't fully submerge

4. add herbs & sprinkle with a generous amount of salt & pepper

5. Roast at 400°F for 40-50 minutes, stirring occasionally

6. Cook until the veggies are soft and the mixture is creamy. The coconut milk should have reduced and thickened.

7. Remove from oven and top with chopped up toasted nuts, and sprinkle with fresh chopped parsley

TOASTED NUTS - METHOD

1. add all ingredients to a bowl to fully coat nuts

2. then, over medium/low heat add mixture into a small non-stick skillet

3. toast about 5-8 minutes, stirring occasionally so they don’t burn

4. remove from pan & let cool

5. once cooled, roughly chop & add to all kinds of stuff!