By admin | January 9, 2012

BY LINDA WAGNER

Here’s to starting 2012 on the right foot! Did you slip up over the holidays? Not to worry, here’s a healthy and hearty recipe to help get back on track. It uses winter root vegetables- the perfect side dish for this season.

You can actually use any assortment of vegetables you like; cauliflower, broccoli, red potatoes, eggplant, acorn or butternut squash, brussel sprouts, parsnips, green beans, you name it! I had mine with a very simple salad and it was the perfect lunch meal.

Roasted Root Veggies Recipe

Ingredients:
1 sweet potato, peeled and cut into cubes
1 large beet cut into cubes
2 turnips cut into cubes
2 large carrots, peeled and cut into cubes
2 small purple potatoes
1/2 a red onion cut into thick slices (or you can substitute with onion powder)
5 cloves of garlic with skins removed (or you can substitute with garlic powder)
dried Italian spices
drizzle of olive oil or coconut oil
sea salt
fresh cracked pepper

Method:

  1. Preheat oven to 400 degrees.
  2. In a plastic bag (I use leftover produce bags) place cubed vegetables and drizzle with a small amount of olive/coconut oil, just enough to lightly coat your veggies. You can always add more oil if the vegetables seem dry.
  3. Next add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil.
  4. Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

Photos: Linda Wagner

*For more healthy living tips and recipes, subscribe to Linda’s blog, follow her on Twitter, or LOVE her on Facebook, or if you are interested in getting started on your own weight loss journey, shoot her an email!

Linda Wagner is behind one of our go-to sites for Nutrition and Lifestyle updates, where this post originally appeared.

For more of Linda’s recipes and tips, follow me on Twitter (@MarcusCooks)

Directions

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