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Harvest Roasted Root Vegetables

Harvest Roasted Root Vegetables

Who doesn't love the elegance and simplicity of a sheet pan of roasted seasonal vegetables? This dish provides an ideal compliment to any animal-based protein or main course, and is easily transformed into the base for a savory omelette or a take-it-to-work salad. 

Why It's Wild:

The bountiful colors of these vegetables speak to the abundance of beta-carotene you will take in when you partake of this dish. Studies have shown that beta-carotene is best absorbed through foods rather than supplementation, so making these tray-baked veggies a part of your meal plan prep will provide a great foundation for healthful eating. 

Beets provide an ample source of heart-healthy nitric oxide while rosemary contains rosmarinic acid, an excellent anti-inflammatory compound linked to improvements in everything from joint pain to dermatitis. 

You Will Need:

  • Expeller cold pressed canola oil for greasing pan
  • 6 medium carrots, peeled and halved lengthwise
  • 2 medium sweet potatoes, peeled and cut into chunks
  • 2 yellow and 2 red beets, peeled and cut into chunks
  • ½ cup fresh rosemary leaves
  • 1 tbsp olive oil
  • ½ tsp sea salt
  • ½ tsp cracked pepper
  • 5oz chevre goat cheese

To Make:

-Preheat the oven to 400 degrees F. Using olive oil, lightly grease a roasting pan large enough to hold the vegetables in one layer.

-Place all ingredients (except chevre) in a large mixing bowl; toss with oil until the vegetables are well coated. Transfer vegetables to the prepared pan.

-Bake, uncovered, turning occasionally, 30 to 40 minutes or until vegetables are tender.

-Remove pan from oven and immediately top vegetables with dollops of cheese.

-Let sit for a few minutes to allow the cheese to soften. Serve as a side or over greens as a main dish. 

Serves 6

To The Tru Of You,

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