From October/November 2013 issue
Serves 4


  • 6 cups peeled and cubed root veggies,
  • (sweet potatoes, golden beets, parsnips)
  • 1/4 cup melted ghee or butter
  • 1 tsp coarse sea salt
  • freshly ground black pepper to taste
  • 1/2 tsp chili powder
  • 1/4 tsp paprika
  • 1/8 tsp cumin



  1. Preheat oven to 450°.
  2. Line a baking sheet with parchment paper.
  3. Place veggies in a medium bowl. Drizzle the melted ghee over the veggies.
  4. Sprinkle spices over the veggies and stir to coat all the

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