Roasted Vegetables with Salsa Verde
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • For the vegetables:
  • 2 tbsp coconut oil (or other solid fat)
  • 1 bunch rainbow carrots, halved if large
  • 8 small beets
  • 2 red onions, peeled and quartered (leave the bottom intact to prevent them falling apart)
  • 1 medium fennel bulb, quartered and trimmed
  • For the salsa verde:
  • ½ packed cup flat leaf parsley
  • ½ packed cup cilantro
  • ½ packed cup dill
  • ¼ packed cup basil
  • 2 tbsp capers packed in salt, rinsed
  • 1 tbsp lemon juice
  • 1 small clove garlic, crushed and peeled
  • ½ cup olive oil
  • Salt to taste, if needed
  1. Preheat oven to 400 degrees F (200C).
  2. Heat the oil in a large roasting pan (or divide between two smaller pans), then add the vegetables. Turn them over several times to make sure they are coated in the melted oil and place in the oven for about 40-45 minutes. Turn them mid way through the cooking time so they are nicely browned all over.
  3. Whilst the vegetables are cooking make the salsa verde. Put all the ingredients, except the salt, into a blender and blend till smooth. Taste and add salt if necessary (though you probably won't need it).
  4. Serve the roasted vegetables on a platter, with some of the sauce spooned over. Put the remainder in a bowl for people to help themselves.
Recipe by Autoimmune Wellness at