Roasted Purple Sweet Potatoes and Rutabaga With Shallots and Dill
- 3 cups (2 medium) purple stokes, cut in 1/2″ cubes
- 3 cups (2 medium) rutabaga, cut in 1/2″ cubes
- 1 cup sliced shallots
- 4 tablespoons avocado oil
- 2 teaspoons fresh dill, chopped
Place purple stokes rutabagas and shallots in a bowl. Drizzle with the oil and mix until all the pieces are coated. Sprinkle with salt. Roast in a 425 degree oven for 35 minutes or until the vegetables are tender and the shallots are caramelized. Sprinkle with fresh dill or parsley.