Roast Root Vegetable Medley


Serves 6

This aromatic and robust side dish pairs beautifully with roast chicken or lamb to form a hearty, healthy meal. The beets add a powerful dose of detoxifying betalain pigments, as well as cancer-fighting fiber.

Roast Root Vegetable Medley

4 large carrots, peeled & cut into 1-inch chunks
3 large Yukon Gold potatoes, cut into 1-inch chunks
3 large golden beets, peeled & cut into 1-inch chunks
2 large shallots, peeled & coarsely chopped
1/4 cup blood orange olive oil
2 Tbs. Za‘atar spice
1 tsp. coarse kosher salt

  1. Preheat oven to 375°F. Toss carrots, potatoes, beets, and shallots with olive oil. Spread on foil-lined, rimmed baking sheet in one layer. Sprinkle evenly with Za‘atar and salt.
  2. Roast in preheated oven 35-45 minutes, until vegetables are tender but still firm.

per serving: 250 cal; 5g pro; 9g total fat (2g sat fat); 39g carb; 0mg chol; 420mg sod; 6g fiber; 8g sugars

From the article: The Spicy Gourmet



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