During the colder months, I love roasting the trays full of vegetables to enjoy me for lunch or dinner throughout the week. The roasting of any vegetables allows natural sugar sugars that improves their flavor. Although it is possible to roast almost any type of vegetables, a mix of root vegetables is particularly attractive.
Road carrots, pastinaches, sweet potatoes, onions and beets develop a earthy sweetness when roasted, which is absolutely delicious. These vegetables can be appreciated as a side dish for any meat or poultry plate or can be appreciated by sun as a main vegetable dish combined with some type of whole wheat.
You can use any root vegetable that you like in this recipe, including carrots, sweet potatoes, pastinaches, turnips, beets, onions and rutabagas, depending on what you can find in your local market or the farmers’ market. I like to include a variety of different color vegetables, which seem particularly attractive and ensure that you get as many nutrition as possible. The only trick for this recipe is to cut all the chosen vegetables of the same size, which guarantees that they cook evenly.
Apart from the radical vegetables, the only other ingredients you need are olive oil, salt and pepper, however, fresh and chopped herbs such as rosemary or thyme are a delicious addition. Of course, I always include garlic! Just add the fresh herbs and sliced garlic halfway through the roasting time.
Although these vegetables are delicious directly from the oven, I like to season them with a little balsamic vinegar together with a little more olive oil just before serving.
Nutritional benefits of this medley:
* Carrots are a particularly good source of Beta Carotene, Fiber, Vitamin K1, Potassium and Antioxidants.
* The parsnips are an excellent source of fiber, vitamin C, vitamin K and folate, as well as other essential micronutrients.
* Fatigue beets are an excellent source of nutrients, including fiber, folate and vitamin C.
* Sweet potatoes are rich in fiber and antioxidants. They are incredibly rich in beta-carotene, which is converted to vitamin A to support a good vision and your immune system.
* The onions are rich in vitamin C, vitamins of group B, including folate and pyridossin, and are a good source of potassium.
* The garlic is low in calories and rich in vitamin C, vitamin B6 and manganese. It also contains traces of various other nutrients.
Enjoy your meal!
Deborah Mele
Ingredients
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1 pound carrots, peeled and cut into pieces of 1 1/2 inches
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1 pound sweet potatoes, peeled and cut into pieces from 1 1/2 inches
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1 pound parsnip, peeled and cut into 1 1/2 -inch pieces
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1 pound beets, peeled and cut into pieces of 1 1/2 inches
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2 red onions, peeled and cut into pieces of 1 1/2 inches
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1/4 cup of olive oil
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Salt and pepper to taste
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6 cloves of garlic, thinly sliced
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3 tablespoons of fresh rosemary or chopped thyme
To serve: (optional)
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2 tablespoons of balsamic vinegar
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2 tablespoons of extra virgin olive oil
Instructions
- Preheat the oven to 400 degrees F.
- Rip two trays with foil and spray with spray for olive oil.
- Put the chopped vegetables except the garlic in a large bowl.
- Sprinkle with olive oil and season well with salt and pepper.
- Lancies to cover all the vegetables with the oil, then distribute the vegetables on the two prepared trays.
- Room the vegetables for about 40-45 minutes, adding the garlic and the chopped rosemary in half, until the vegetables are tender and begin to brown.
- Remove from the oven and let it cool at room temperature.
- Put in a bowl or plate and spray with the vinegar and extra virgin olive oil if you use.
Nutrition information:
Product: 8
Portion size: 1
Amount for portion:
Calories: 244Total fat: 11gSaturated fat: 2gTrans fat: 0gFatty fat: 9gCholesterol: 0 mgSodium: 142 mgCarbohydrates: 36gFiber: 7gSugar: 15gProtein: 4g
