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healthy root recipes

healthy root recipes
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A colorful and nutrient-dense medley of roasted root vegetables featuring sweet potatoes, parsnips, and beets, seasoned with fresh rosemary and garlic for a naturally sweet and savory side dish.

Ingredients

Scale

2 Large Sweet Potatoes
4 Large Carrots
3 Medium Parsnips
3 Medium Beets
1 Large Red Onio
3 Tablespoons Extra Virgin Olive Oil
2 Sprigs Fresh Rosemary
1 Tablespoon Fresh Thyme
1 Teaspoon Sea Salt
1 Teaspoon Black Pepper
1 Teaspoon Garlic Powder

Instructions

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper
  2. Peel the sweet potatoes, parsnips, and beets, then cut them into uniform 1-inch pieces. Slice the carrots into thick rounds or sticks and the red onion into thick wedges
  3. Place all the chopped vegetables into a large mixing bowl
  4. Drizzle with the extra virgin olive oil and sprinkle with sea salt, black pepper, garlic powder, finely chopped rosemary, and fresh thyme leaves
  5. Toss the vegetables thoroughly until every piece is evenly coated with oil and seasonings
  6. Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not crowded to allow for roasting instead of steaming
  7. Roast for 35 to 45 minutes, flipping the vegetables halfway through with a spatula to ensure even browning
  8. Remove from the oven once the vegetables are tender and show slightly charred edges. Let rest for 5 minutes before serving

Notes

If using two types of beets, keep in mind red beets may bleed color onto other vegetables.

Cut denser roots like beets into smaller wedges than the other vegetables to ensure they cook at the same rate.

Leftovers can be stored in an airtight container for 4-5 days and are best reheated in an oven or air fryer to maintain crispness.

For a lower carb variation, replace some of the tubers with radishes.

Find it online: https://powerecipe.com/healthy-root-recipes/