Rosemary Roasted Vegetables
July 6, 2019
Roasted vegetables are a good grain alternative with a deeply satisfying taste and more nourishment for your body.
Delicious ingredients in this recipe such as sweet potatoes are loaded with vitamins and fiber, just choose wisely based on your diet plan since root vegetables can be higher in carbohydrates.
Beets are often overlooked when choosing vegetables for roasting, but they are a healthy source of iron, potassium, phosphorus, calcium, and many other minerals. But, it’s the specific combinations and concentrations of elements found only within beets that give this veggie its cancer-fighting and disease preventing power.
Be sure to include some red onions, as they have long been associated with lower risk of many types of the disease – including ovarian, bowel and breast cancer, thanks to several anti-cancer compounds including quercetin and anthocyanins – which give the red variety their color.
These roasted vegetables make a quick and easy side dish that will fill you and your family up!
Dairy Free, Gluten Free, Vegetarian, Vegan
- About 6 cups of a variety of organic vegetables – such as sweet potatoes, parsnip, carrots, small potatoes, beets, or onions
- Olive oil
- Rosemary – fresh or dried
- Salt and black pepper + optional red pepper flakes for some extra zing
1. Cut your veggies into 1-inch cubes.
2. Toss in a bowl with the organic virgin olive oil, salt, and seasonings.
3. Spread into a single layer on a baking tray and bake at 400 degrees for 45 minutes. Cover the tray for 30 minutes, then bake uncovered for the remaining time to crisp up.
4. The vegetables should be tender, but not mushy when done. Enjoy!
Recipe Inspiration: Aviva Romm