What food did you hate as a child, but over the years {in our older and much wiser age} have come to enjoy? I can name a few… avocados, beans, lentils, and beets… yes I said BEETS! I was super hesitant to even try this curiously red thing called a vegetable! Actually to my surprise, they are delicious in this delicious Meatless Monday Roasted Root Vegetables recipe! I challenge you to try new foods and live on the wild side! These are foods I hated as a child, but LOVE As an adult!
I Challenge you to try a new food, step out of your Food Comfort Zone and even try beets! The roasted root vegetables are a perfect fall, winter and comfort food. It’s also a beautiful side dish to any meat if you choose to add a meat. However, by itself, or with a side of quinoa, it is delicious and very filling. Please let me know what you think after you give this recipe a try.
ROASTED ROOT VEGETABLES RECIPE:
1-2 Beets
1-2 Sweet potatoes or yams
1 Med- large onion- red or sweet yellow onion
2-4 Cups carrots
2-3 Tbsp fresh chopped herbs (parsley, rosemary, lavender, thyme)
Optional: can add parsnip, baby new potatoes or any other vegetable imaginable.
- Chop all vegetables into bite size.
- toss herbs and vegetables together in a large bowl.
- drizzle with 2-4 Tbsp. EVOO Or coconut oil.
- Roast vegetables at 400 degrees for 20-30 min or until tender on inside and crispy on outside. (if they are still “mushy, keep them in another 5 minutes. You want them crispy, not mushy!)
- Serve & enjoy!
Roasted Root Vegetables is an excellent Meatless Monday entree all by itself or serve as a delicious side dish.
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