- 1 Pound parsnip, peeled and cut into 1/2-inch chunks
- 1 Pound celery root, peeled and cut into 1/2-inch chunks
- 1/4 Cup extra-virgin olive oil
- 3 sprigs each fresh rosemary and thyme, chopped
- Salt and pepper, to taste
- 1 Pound beets, peeled and cut into 1/2-inch chunks
- 1 small shallot, finely minced (about 1 tablespoon)
- 1 Tablespoon honey
- 2 Tablespoons pomegranate champagne vinegar
- 1/4 Cup extra-virgin olive oil (add some fresh orange zest if desired)
- 10 Ounces fresh spinach
Preheat the oven to 400 degrees positioning one rack in the upper third of the oven and one rack in the lower third. Toss the chopped parsnips and celery root with olive oil to coat and spread in one layer on a baking sheet. Sprinkle the veggies with some rosemary and thyme and then season with salt and pepper. Repeat this step with the beets on a separate baking sheet.
Bake for 15 minutes and then swap the position of the pans — the upper pan to the lower position and the lower pan to the upper position. Bake for 15 more minutes or until tender. Remove from oven and set aside.
In a small bowl, combine the shallot, honey, and vinegar, then whisk in the olive oil until well combined. Season with salt and pepper to taste.
Toss the spinach with the prepared vinaigrette just to coat and arrange on a platter. Top with roasted vegetables and serve.
Calories Per Serving310
Folate equivalent (total)235µg59%
Low-Carb Mixed Berry Cobbler with grain-free topping is a blast of fresh berry flavor and loved by all! Serve it up with your choice of low-carb ice cream for that creamy counterbalance to the tangy berries! This simple recipe only requires 8 ingredients!
Greek Steak Kebabs with Homemade Tzatziki &ndash These steak kebabs are beyond fabulous and only need about 30 minutes of marinating! There&rsquos also a dairy-free variation for the tzatziki, so check the recipe notes.
Special Diet: Recipe is primal and low carb.
Prep Ahead: Marinate the steak and make the tzatziki the day before to save time.
Substitutions/Notes: If you&rsquore dairy-free, use a mixture of homemade mayo and coconut/almond milk in place of the yogurt.
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In a large roasting tin, tumble in the chopped carrots, courgettes and onions. Drizzle them in the oil and sprinkle over the lemon zest and season with salt and pepper. Bake in a preheated oven 220 ° C/420 ° F/Gas Mark 7 for 20mins, tossing after 10mins.
Meanwhile core and dice the apples and squeeze the lemon juice over them to prevent from browning. Empty the rocket into a large serving bowls and add the apple pieces, before mixing through the roasted vegetables.
Before serving, drizzle a balsamic dressing over the salad and let everyone help themselves. Best served with warm pitta breads to fill.
How I choose my produce is based largely on what&rsquos looking good in the produce section. This usually means selecting seasonal veggies, but virtually anything that catches your eye at the store, farmer&rsquos market, or is given to you in your CSA box will work!
Make sure the vegetables have space for roasting so that they don&rsquot become soggy &ndash roast in a single layer on baking sheets for best results.
For this roasted vegetables recipe, I divide everything between two baking sheets.
This means I put half the broccoli, half the onion, sweet potato, etc. on each baking sheet. Then I drizzle half the oil over each baking sheet, followed by half the spices. If you have a mixing bowl large enough, please do feel free to toss everything in the mixing bowl then spread it over the baking sheets!
If you&rsquore one of those folks who cooks intuitively, you can go rogue and you don&rsquot need to pay much attention to the amount of oil or spices &ndash just know that I go pretty heavy handed on the spices and the sea salt, because I like big flavors!
A note about bake times: Depending on your oven, baking tools, and elevation, bake times will vary. My recommendation is to keep that oven door closed and allow the veggies to go the full length of time (35 minutes) &ndash if they aren&rsquot looking golden-brown and crispy after 35 minutes, keep &rsquoem going until they have nice color!
You can meal prep these ahead of time and munch on them throughout the week, or serve them up at any dinner/potluck/BBQ/picnic you&rsquoll be attending!
F or those of you who are looking to eat healthier and/or are encouraging a friend or family member to eat healthy, these roasted vegetables are the perfect gateway drug to convince yourself or others it&rsquos possible to eat well and actually love it!
I hope you enjoy this dish that I, myself, do so love! Questions? Holler at your girl!
What are the different ways to cook beets?
Depending on how much time you have or flavor and texture you desire, you can cook beets various ways. Slow roasting whole beets at 425°F for 45 to 60 minutes yield a fork-tender product that still needs peeling once cooled. To speed this up, you can peel and cut the beets into 1/2-inch cubes with oil, salt, and pepper-like in this recipe at 425°F for 20 to 25 minutes. A little bit messier but much quicker. An even faster method is cutting the beets in 1-inch cubes and boiling them in salted simmering water for 15 to 20 minutes until tender. Lastly, you can also steam 1/2-inch cubes for 15 to 20 minutes until tender. (Source: Martha Stewart)
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Roasted Root Vegetable
Prepare root vegetables as needed by peeling and cutting into 1/4" cubes. Toss the root vegetables with sliced shallots and 1 tablespoon olive oil. Roast until golden and tender, 40 to 50 minutes. Upon removing, toss with apple, peptias, and 2 teaspoons maple syrup.
While the root vegetables are roasting, cube the bread and toss with the remaining tablespoon of olive oil. Add to the oven with 15 or so minutes remaining of roasting the root vegetables. Bake until brown and crisp.
Once the root vegetables and croutons are ready, assemble the salad. Place the greens in a large bowl and add the root vegetable mixture, croutons, and gorgonzola if using.
In an airtight container, add the olive oil, apple cider vinegar, maple syrup, and salt. Shake vigorously and pour over salad. Toss until well combined and serve.