Fall is a great time for hearty, comforting dinners.
It’s a busy time of year for most families, so getting something nutritious and delicious to the table quickly is key.
If you are looking for the perfect seasonal accompaniment to your every day dinners, or for that special holiday meal, consider roasted root vegetables.
At my house everyone is so over the mashed potatoes, I rarely make them, and when I do, I typically use sweet potatoes for a more nutritious option.
Roasting veggies is easier, less labour intensive, and more nutritious than boiled as well. The roasting brings out the sweetness and deep flavours, and they are great leftover for breakfast or lunch!
PERFECT ROASTED VEGGIES
3-4 russet or red-skinned potatoes
4-5 red or golden beets
3 tablespoons good olive oil
4 garlic cloves, minced
salt and pepper to taste
- Wash, peel and cut veggies into uniform cubes
- Line a baking sheet with parchment paper
- Arrange veggies on the sheet, drizzle with the olive oil and sprinkle with minced garlic, salt and petter
- Bake at 350 for 30-40 minutes or until fork tender
You can use any vegetables you like, try carrots, parsnips, turnips or brussel sprouts!