Roasted Root Vegetable Medley
By
Carol White
@Mstwinkie
1
Cooking smart for a healthy heart is what it’s all about. Your family will love this low fat full of wonderful flavors in this side dish. If you love my Spicy Roasted Sweet Potatoes you will also fall in love with dish. Carrots, Yellow and Red Beets, Sweet Potatoes and onions roasted together will make your taste buds sing.
Ingredients
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ORGANIC OR FARM FRESH VEGGIES
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2 mediumsweet potatoes
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2 mediumyellow beets
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2 mediumbeets
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4 mediumcarrots
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2 smallwhite onions
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4 clovegarlic, minced
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1 Tbspfresh grated ginger
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1 Tbspfresh squeeze lime juice (about 1/2 lime)
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2 Tbspfresh parsley (chopped for garnish)
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SPICES FROM THE PANTRY
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2 Tbspagave nectar ( substitute for agave nectar is “pure maple syrup”)
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1 tspcinnamon
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1 tspchili powder
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t tspnutmeg
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1 tspallspice, ground
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·salt and pepper (to taste)
How to Make Roasted Root Vegetable Medley
- Preheat oven to 425 degrees and prepare a large baking sheet with aluminum foil.
- Prep veggies – peel and clean veggies, and then cut into 1” (inch) chunks. All veggies should cut the same size for even cooking.
- In a large bowl, combine olive oil, agave nectar, lime juice, garlic, fresh ginger and spices. Then add vegetable medley; toss and coat well.
- Place season veggies on to baking pan and spread them out into a single layer, so that can roast evenly.
- Roast veggies in oven, stirring occasionally, for about 40 - 45 minutes or until they are golden brown, tender and caramelized. Remove from oven and season with a little salt and pepper to taste, if desired. The place in serving dish, garnish with fresh parsley.
