Hey there, wellness warriors!
As winter wraps us in its chilly embrace, what could be better than cozying up with a plate full of wholesome goodness? Introducing our go-to winter detox recipe: Oven Roasted Winter Veggies!
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Let's turn up the heat and embrace the goodness of the season! Here's how we can have it ;)
Ingredients:
- 1 red or yellow beet, peeled
- 1 rutabaga, turnip, or parsnip, scrubbed
- 1 sweet potato or yam, scrubbed
- 1 head broccoli or 12 Brussels sprouts, trimmed
- 2 TB coconut or olive oil
Directions:
- Preheat your oven to 375-400 degrees. If you have a 'convection roast' option, use it.
- Cut all vegetables into bite-sized pieces, aiming for relatively equal sizes to allow for even cooking.
- Place veggies on a roasting dish and drizzle with coconut or olive oil, then toss to combine. If using coconut oil, you may need to gently melt it. To do this, place the coconut oil in the empty roasting dish and pop it in the oven for 5 minutes, then add the veggies and toss.
- Roast for 30-45 minutes, depending on how big the pieces are. You'll know your veggies are done when they are fork-tender, meaning you can easily pierce a piece with a fork. Be sure to toss the veggies at least once while roasting - I usually toss them or shake the pan 2-3 times.
- Store the vegetables in a glass container with a tight-fitting lid for 5-6 days in the refrigerator. Gently reheat them on the stove-top with a little bit of oil over medium heat.
- If you don't like any of the ingredients listed above, you can certainly mix and match and substitute. Other good options are cauliflower, mushrooms, and even chopped up kale when added in the last 5 minutes of roasting.
Packed with nutrient-rich vegetables, this dish not only warms you up but also gives your body the boost it craves during the colder months.
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Happy cooking!
