MAKES 6–8 SERVINGS
AGELESS ANTIOXIDANTS
BRAIN BOOSTER
HEALTH IS IN THE HUE
STRONG BONES
VISION MISSION
This is healthy, warming, comfort food at its best. Roasting root vegetables releases their naturally sweet flavor. And seasonings like olive oil, rosemary, and oregano give them just the right amount of savory flavor to complement the sweet. Rosemary and carrots also add ageless antioxidants to the mix that improve brain function, memory, and vision. For this dish, you can use any colorful combination of root vegetables you’d like. They pair well with Three-Bean Chili (here) and Crispy Tofu Bites (here).
8 small multicolored carrots, sliced on an angle
5 Japanese sweet potatoes, sliced into ½-inch wedges
4 red or golden beets, sliced into ½-inch wedges
2 large red onions, sliced into rounds
2 small red radishes, sliced into rounds
3 tablespoons extra-virgin olive oil
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
1 teaspoon red pepper flakes
¼ teaspoon sea salt, or to taste
Black pepper to taste
Preheat oven to 350ºF.
In a large bowl, add all the vegetables except red beets, but if you’re using gold ones, they’re fine to add now. Drizzle the vegetables with the oil and make sure they’re evenly coated. Add seasonings to the vegetables and mix well. Gently fold in the red beets (your goal here is to minimize staining the other vegetables red). Place all vegetables, except onions, on a baking sheet lined with parchment paper. Cook for 15 minutes, then turn over the vegetables and add in the onions. Cover loosely with foil and cook for 10 more minutes. Serve hot.