Roasted Vegetable Platter with Balsamic Drizzle

roasted vegetable

Gluten-Free, Paleo, Keto (Moderate or remove root vegetables)

This dish creates a beautiful spread for any occasion. If you can get your hands on organic rainbow heirloom carrots, they provide an amazing pop of color that will brighten up the table!

The parsnips are addictive once caramelized, still retaining a hint of their once-crisp texture that have melted away to tender bites.

Both these healthy root vegetables have a natural sweetness that acts as the perfect foil to the earthy, nutty flavors of asparagus and brussel sprouts.

The platter can star as the center of a mezze, or as a supporting side for heavier fare. We prefer reducing our own organic balsamic glaze for a delightful finish.

With recipes that include root vegetables like parsnips and carrots, and stem vegetables like asparagus, it is especially important that the ingredients sourced are non-GMO and certified organic, since they can accumulate toxins from the soil they were grown in (such as heavy metals like lead that can’t be naturally filtered from the body).

Heirloom carrots are wonderful examples of why non-GMO fruits and vegetables are better for both our health and the environment.

Depending on the color, they’ll contain lycopene (red), anthocyanins (purple), and lutein (yellow) which are important antioxidants that have been garnering increased attention from the scientific community.

Locally adapted open-pollinated heirloom varieties are also more resistant to their specific environmental conditions and pests, which means they are easier to keep healthy without the use of pesticides and fertilizers than generic GMO varieties!

Please be aware that while Pink Himalayan salt has more trace minerals, it actually contains less sodium but has a saltier flavor profile than table salt, so you may need to adjust accordingly if you only have iodized salt.

Ingredients (Serves 8)