The Meal Prep Mastery posts were created with the desire to showcase very simple recipes that can nourish your family during even the busiest work week. Roasted Veggies is a staple weeknight recipe. You can pull out whatever veggies you have in your pantry and fridge mix it all together with some key ingredients, and you have a beautiful dish.
You can use these root veggies as a side dish, or I will use them in a wrap with fresh greens and falafel or chicken skewers, or I even add a little water and place them in the blender to make a vegetable puree as a sauce. Roasted root veggies are a great weeknight meal or to prep for the week’s lunches ahead.
When I use potato’s I like to go for purple, blue, sweet potatoes, Japanese yams, or red thumb potatoes, for their bright colors thanks to their antioxidant properties. A variety of mixed beets, as our liver, can always use a little assistance in detoxification from the beets Betaine’s compound. Cipolline onions turn buttery when roasted and are sulfur containing foods which again help with liver and overall digestion. Any form of squash for the high amounts of Vitamin’s A, C, and E, along with minerals like magnesium, calcium, and iron.
I love to add sweetness with a blood orange or beautiful red grapefruit. It brings out the flavors of the veggies while adding more vitamin C and helping the digestion of the starchy vegetables. Toss in some good quality sea salt for maintaining a healthy electrolyte balance in the body, fresh herbs for digestion and flavor, a drizzle of good quality avocado oil for omega’3’s and fermented balsamic vinegar for gut health. You have a one pan, nutrient-dense dish that is sure to please.
Perfect Roasted Root Veggies
- 2 lbs potatoes , cut into bite size pieces I used purple potatoes here
- 3 large red or stripped beets, sliced
- 1 medium squash, peeled, cut into chunks i used delicata squash
- 2 medium cipolline onions, cut into quarters
- 1 head garlic, separated and peeled
- 1 large blood orange or red grapefruit
- 1 handful rosemary
- 1 handful thyme
- 3 tbsp avocado
- 1 tbsp balsamic vinegar
- 1 tsp sea salt
- 1 tsp freshly ground pepper
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Wash and cut up all the root veggies. I like to cut them in bite sizes or under 1" thick to help with the cooking time (thicker cut veggies may take a bit longer).
- Spread out the root veggies evenly around the tray. Scatter garlic and herbs around the tray.
- Cut the orange/grapefruit in half. Squeeze one-half over all the veggies and the other half I cut into wedges and place around the pan.
- Then I put a good lug of oil and vinegar all around the veggies, push it around with a wooden spoon to ensure they get coats. Sprinkle salt and pepper and bake for 30-45 minutes. I like to push them around with the spoon every 15 minutes.