Roasted Root Vegetable Medley
I often include this recipe in my meal prep, for an effortless does of vitamin packed colourful veggies throughout my week.
I love root vegetables done this way! Sometimes I will add a yam or some butternut squash, and some fresh thyme or rosemary. You cant go wrong.
Makes for a great side dish, paired with eggs as "hash browns", an addition to quinoa salads, or green salads..
Recipe makes 2-3 sides, I always double it for leftovers!
1 large beetroot
1 large turnip
1 large carrot
1-2 tbsp. coconut oil or avocado oil (use more or less to match the size of your veg)
sea salt and pepper to taste
Optional: fresh chopped parsley to garnish
1. Pre heat oven to 375 f
2. Wash and dice root vegetables into 1 cm cubes
3. Toss with sea salt, pepper and oil
4. Bake for 30-45 minutes spread on a baking sheet lined with foil or parchment paper
(Veggies are done when tender throughout and have slightly crispy browned corners)
Aim to include a wide range of vibrant coloured vegetables in your diet as they all have their own powerhouse of phytonutrients and antioxidant vitamins, which support our health in a variety of ways!
Beets specifically contain betalin and nitrates known to support liver detoxification, fight inflammation, reduce blood pressure and boost stamina.