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Holiday Recipe: Roasted Root Vegetables

Roasted Root Vegetables 97816000596261_a0493-tt
Makes about 8 cups

This colourful, warming combination makes a very welcome addition to festive meals. Other favourites that can be substituted are sweet potatoes, parsnips, turnips or squash, for a total of 8-9 cups of chopped vegetables. Those with deep yellow and orange hues are rich in vitamin A (beta-carotene).

2 carrots
2 yams
2 potatoes
1 large red, yellow or white onion
2 tbsp olive oil
1 tbsp chopped fresh herbs or 1 tsp dried, i.e. basil, thyme, oregano, dill
1/4 tsp salt
Pinch pepper

Heat oven to 375F. Cut carrots, yams, potatoes and onion into 1-inch pieces; place in large bowl. Sprinkle with oil, herbs, salt and pepper, tossing well to coat vegetables. Transfer to 9×13-inch baking dish (or similar size). Bake, uncovered at 375F for 35 to 40 minutes or until vegetables are tender.

Vesanto Melina is a BC dietitian, author (www.nutrispeak.com), 604-882-6782. Other books that include great recipes for select dietary patterns are The Food Allergy Survival Guide, Becoming Raw and The Raw Food Revolution Diet. Visitwww.nutrispeak.com

See Vesanto December 2, 7:30PM at Eternal Abundance, 1025 Commercial Drive. She gives a fun talk on “Veg Simplicity, Veg Diplomacy.” Snacks included.

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