Winter Vegetables

Christmas is almost over, and we have successfully pulled off a gluten free Christmas that was mostly Paleo. Last year when we started the diet, this would have been an impossibility for us to successfully pull off. It seems easier this year, thanks to all the wonderful bloggers out there, who have contributed to expanding the world of Paleo diets. This Christmas instead of dreading the menu, and feeling it was hard to stay gluten free, I found myself looking forward to planing a menu that would be fun, and creative. And, yes, perhaps to many sweets…

This is a healthy dish that is hearty and goes beautifully with meat, particularly Prime Rib. 

Ingredients.

• 14 Thyme sprigs
• 2 large beets, one gold, one red beet (peeled and quartered)
• 3 carrots (peeled and quartered)
• 1 Parsnip (peeled and quartered)
• 2 turnips (peeled and quartered)
• 1/3 cup of Olive Oil
• 2 tablespoons of butter
• 1/2 teaspoon of Himalayan Salt
• pinch of pepper
• 4 garlic cloves (diced)
• 1 onion (sliced)
• 1 fennel Bulb, cored and diced

Preheat to 325.

In a casserole dish coat Olive oil on the bottom of the dish. Add all veggies and spices, and toss , coating olive oil on the vegetables. Feel free to add extra olive oil to drizzle on top, and cover with foil.  Bake for 

90 minutes.

For more flavor add Romano Cheese, and two tablespoons of butter.
Serve and enjoy.