Rosemary Roasted Roots & Crabapples
Prep time
Cook time
Total time
Category: Side
Makes: 2-4 servings
  • 5 small organic potatoes, chopped
  • 1 large beet, chopped
  • 6 small rainbow carrots, chopped
  • 2 medium crabapples
  • 2-4 tablespoons organic cold-pressed coconut oil, melted
  • 2 springs fresh rosemary
  • mineral salt, to taste
  • black pepper, to taste
  1. Preheat oven to 375F. Chop potatoes, beet, carrots, and apples into a large bowl. Drizzle with coconut oil and toss. Add rosemary, salt, and pepper, mix until well combined.
  2. Spread vegetables on a greased or lined baking sheet, in a single layer if possible. Place in the oven and cook for 1 hour, stirring halfway through. If you used whole sprigs of rosemary, remove them before serving.
Notes & Substitutions
nightshade-free // substitute sweet potatoes or yams
can't find rainbow carrots? // orange carrots are fine too!
don't have fresh rosemary? // use 1 teaspoon dried
don't have access to wild crabapples? // substitute Granny Smith or another tart variety
Recipe by Newleaf Nutrition at