Thursday, November 15, 2012

Roasted Root Vegetables

If you’re looking for a healthy side dish to this year’s Thanksgiving dinner, this is the one!  I LOVE the earthy tastes of all of these veggies separately, but throw them all together and roast them and you have this magical feast of flavors that just screams “Fall”!

Root vegetables like beets, parsnips, turnips, garlic and onions are not only inexpensive, they are loaded with health benefits.  Classified as tubers and bulbs, they sound more like flower-types, and they are grown in the ground where they are able to soak up lots of Mother Nature’s goodness.  They are filled with nutrients (beta-carotene and vitamin C to name a few) and complex carbohydrates to keep you going, are low in calories and fat, and have TONS of fiber.  These veggies fill you up!  So go ahead and pile them onto your plate right next to that bird; no guilt and oh-so-good for you!

·         1 large beet, cubed
·         1 ½ cups butternut squash, cubed (about ½ of a medium sized butternut squash)
·         1 med/large parsnip (about the size of a large carrot), diced
·         1 large carrot, diced
·         1 medium red onion, large dices
·         6-8 garlic cloves, peeled and chopped
·         3 T extra virgin olive oil
·         3 tsp dried thyme
·         Salt and Pepper

1.    Preheat your oven to 400 degrees
2.    Line a large baking sheet with aluminum foil and spray with non-stick spray (or if you don’t care about clean up, go ahead and spray the sheet with non-stick spray)
3.    Place all of your veggies onto the sheet and then pour the olive oil onto them.
4.    Sprinkle with thyme, salt and pepper and then mix by hand until all of the veggies are coated.

5.    Bake for about 45-50 minutes, turning veggies at least once during roasting.
6.    Remove from oven and serve right away.

So delicious!

Serves approximately 6 – ¾ cup servings
Calories 122 / Carbs 15g / Fat 7g / Protein 2g / Fiber 4g / Sodium 48mg

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