Roasted Winter Veggies
Great side dish for your winter festivities. Bring it to your next holiday party or make a large batch for meal prep for the week. Either way, great way to get in seasonal vegetables!
Roasted Winter Veggies
(serves 8-10)
Ingredients:
2 medium red beets, scrubbed
2 medium yellow beets, scrubbed
2 lb. baby Yukon gold, fingerling, or tricolor potatoes, scrubbed and halved if large
2 large yellow onions, cut into 1? wedges
1?2 cup olive oil
Kosher salt and freshly ground black pepper, to taste
1 lb. Brussels sprouts, trimmed and halved
2 large parsnips, peeled and cut into 1? pieces
1 tbsp. finely chopped rosemary
1 tbsp. finely chopped thyme
Instructions:
Heat oven to 400?. Wrap red and yellow beets separately in aluminum foil and place in a 9? ? 13? baking dish; bake until tender, about 1 hour. Let beets cool slightly, then unwrap, peel, and cut into 1? pieces. Transfer to a large bowl and cover with plastic wrap; keep warm.
Toss potatoes and onions with half the oil, salt, and pepper on a baking sheet. On another baking sheet, toss remaining oil, Brussels sprouts, parsnips, salt, and pepper. Bake until vegetables are golden and tender, 45 minutes to 1 hour; transfer to bowl with beets. Stir in rosemary, thyme, salt, and pepper.
Recipe from: https://www.saveur.com/ar?/recipes/roasted-winter-vegetables
At APT we ask our clients to trust us that we will create a fitness program suited to their level that will help them reach their goals. If you?ve never worked out, or if you?ve always worked out, we take seriously our role in your health.
Check out our Mystic and Niantic facilities and sign up for our 15-day Jump Start program to get you going: https://
