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NOURISH

Oven-roasted root vegetables

  • Sweet potatoes are a good source of manganese which is a necessary nutrient that aids your metabolism, bone development and vitamin absorption.
  • Russet potatoes are lower in fat and sugar and have more protein and fiber than sweet potatoes.
  • Filling two-thirds of your plate with plant-based foods is an important step you can take every time you eat.

Autumn is a great time of year to visit your local farmers market. Take your children with you so they can see all the colors and produce options of harvest time. Let them choose one or two new vegetables, herbs or fruit, have them help you pick out a pumpkin or try some freshly made apple cider.

This recipe from Allina Health Patient Education uses a mixture of root vegetables. Roasting brings out their flavor and aromas. Best of all it is heart smart as it is made with heart-healthful fats from olive oil.

Ingredients

  • 4 garlic cloves, minced
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh rosemary leaves
  • sea salt, to taste*
  • black pepper, to taste*
  • 1 pound fresh beets, peeled and cut into 1-inch pieces
  • 1 large sweet potato, peeled and cut into 1-inch pieces
  • 2 to 3 medium parsnips, peeled and cut into 1-inch pieces
  • 4 to 5 small purple potatoes, cut into 1-inch pieces (You can also use another kind of potato of your choice.*)

Directions

  1. Preheat oven to 425 F.
  2. In a large bowl, combine garlic, oil and rosemary. Add salt and pepper, if desired.
  3. Add root vegetables and stir until well-coated.
  4. Pour vegetable mixture on a baking sheet or into a 2-quart, oven-safe dish.
  5. Bake for 30 to 40 minutes, stirring halfway through cooking time.
  6. Serve warm.

Makes 4 servings
Nutrition information

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