Nourish: Roasted Veggies
These hearty vegetables are packed full of antioxidants, fiber, essential vitamins and minerals. They make for a delicious side dish or you can pair with rice and greens for a veggie bowl! And I love making a huge batch as weekly meal prep that will feed you for several days. You can choose any root vegetables like onions, sweet potatoes, beets, parsnips, carrots, daikon, turnips, rutabaga, radish and yuca.
The coating used is minimal, choose olive oil for less saturated fat, and herbs of your liking. This is a great basic recipe to explore your pallet and make it your own. Not to mention, the roasting process brings out a natural sweetness that can satisfy a sweet craving in the healthiest of ways.
INGREDIENTS
2 tablespoons olive oil, avocado oil, or melted coconut oil
2 tablespoons of fresh or dried rosemary (oregano or thyme are delicious)
1 teaspoon sea salt
1 medium onion, peeled and cut into chunks
1 pound carrots or parsnips, cut into 3/4 inch rounds
3 medium beets, peeled and cut into chunks
2 medium sweet potatoes, peeled and cut into chunks
4 peeled and whole garlic cloves
INSTRUCTIONS
Preheat over to 425 degrees
Coat veggies and garlic with oil and toss with salt and pepper to taste
Sprinkle with herbs
Spread evenly on non-stick baking sheet
Roast veggies until tender, about 50 minutes and stir halfway through the cooking process to ensure they cook evenly
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