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weed beets
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Roasted Root Veggies with Cannabutter

Packed with nutrients in an easy-to-cook way!
Prep Time1 hour
Cook Time45 minutes
Keyword: (Cannabutter), vegetables
Servings: 4 people
Author: Steph Van De Ven
Cost: 40

Equipment

  • Cookie or baking sheet
  • Parchment Paper
  • Sharp knife
  • Cutting Board
  • Oven
  • Glass bowl or dish for herb & oil mixture

Ingredients

  • 1 bunch Red beets
  • 1 bunch Carrots purple or orange
  • 1 stalk Celery
  • 5 large Potatoes purple or yukon gold
  • 5 large Sweet potatoes
  • 1 large Rutabega
  • 1-2 large Onions Spanish or white
  • 1 med Turnip
  • 1 -2 cloves Garlic puree fresh & you choose how much!
  • 3 tbsp Minced Ginger fresh
  • 6-8 tbsp Cannabutter

Herb & Oil Mixture

  • 10 tbsp Extra virgin olive oil
  • 2 tsp Himalayan salt
  • 2 tsp Smoked paprika
  • 2 tsp Herb de Provence you can buy this at the local grocers

Instructions

  • Cut up your vegetables into large chunks
  • On a parchment-paper-lined cookie or baking sheet, arrange all vegetables so that they are evenly spread out
  • Mix your herbs and olive oil together in a bowl
  • Pour your olive oil mixture on top of all vegetables
  • Use your hands, get dirty and make sure all veggies are evenly coated. Add more olive oil if needed.

COOKING/OVEN instructions:

  • Pre heat oven to 375 degrees F.
  • Place your cookie or baking sheet with veg, in the middle rack of the oven
  • Cook for 45 minutes ( set your Alexa timer) and after 45 minutes poke each different kind of vegetable to ensure they are soft. If still hard, bake for another 10 minutes and check often to prevent burning at this last stage.
  • When the veggies are fully cooked remove from oven
  • Use cannabutter and spoon it overtop and let it melt over your vegetables, serve and enjoy!