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.
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
fresh cracked pepper
- Preheat oven to 400 degrees.
- 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.
- Next add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil.
- 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
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