Tuesday, February 7, 2012

Roasted Roots

Root Vegetables are under-rated if a vegetable can be under-rated in a space where a good number of people consider lettuce and tomato on a hamburger a serving of vegetables.
(side note! I actually read a diet plan the other day telling it's followers to limit the amount of vegetables they were consuming to 1-2 a day!)

Root vegetables though are really great. A root vegetable is anything that grows underneath the soil and then we dig it up, like carrots and potatoes. Root vegetables have fiber, so they are very filling, and beets are even more special since they have anti-inflammatory properties and help purify toxic substances out of the body.

Ingredients: Golden Beets, Fingerling Potatoes, Parsnips, and Carrots. (You might notice in this picture I have zucchini and broccoli, that was a fluke.)

Peel and Chop the vegetables and drizzle in oil and toss to coat. Sprinkle with Herbamare, or Salt and Pepper.

Roast in the oven at 400 degrees for 30-ish minutes or until soft and sort of charred looking on the bottom. Not burnt, charred.

Then, throw them on top of a bed of spinach with some balsamic vinegar and eat!

Happy Eating!

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