05 Mar Perfect Roasted Root Veggies
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.