Diet
[x] Flexitarian + Omnivore
[x] Vegetarian + Pescatarian
[x] Vegan
[x] Gluten free
[x] Weight Maint
[O] Keto
[x] Mediterranean
[O] Lectin Avoidance: potatoes
[O] Oxalate Avoidance: sweet potato, turnips, yams
[x] Purine Avoidance
Winter Veggie Roast
Roasted veggies, focused on winter vegetables. Colorful and tasty.
- 1 large or 3 small red beets (Peeled and 1/2" cubed)
- 1 large or 3 small yellow beet (Peeled and 1/2" cubed)
- 1 Medium Celeriac (Peeled and 1/2" cubed)
- 1 Medium Rutabaga (Peeled and cubed)
- 1 Medium Turnip (Peeled and cubed)
- 3 Medium Parsnip (Peeled and cubed)
- 4 Carrots (Half mooned + different colored carrots)
- 1 5" Sweet potato (Peeled and 1" cubed)
- 1 Spray olive oil
- 1 t Salt and pepper
First, wash well even though all but the carrots will be peeled. Start oven at 350F.
Peel all but the carrots and chop into small ~1/2″ to 1″ cubes. Place all into a bowl. Add oil, salt and lemon pepper and mix well. Add any herbs or additional spices at this time based on what you like. For instance, sometimes I will add some red pepper flakes.
Prepare your parchment lined baking sheet. Spread the food on the sheet and place in the oven for ~45min. Check to see if done as some of these foods are firmer than others and it may need another ~10 minutes or so to have everything done. Once all are done to your satisfaction, take out of the oven and serve.
Toppings
This can be a bowl of veggies or you can add a grain or pickled radish or ginger (or both). You can even serve this with some kimchi
This is a beautiful dish full of good stuff as well as flavors. If I serve this with a serving of grain (rice, farro, bulgar or quinoa), I also tend to add a bit of picked radish and ginger to brighten up the flavors.