Healthy living isn’t a diet, it’s a lifestyle

It seems easy to roast vegetables, however, what can be tricky sometimes is getting a good combination of vegetables with a great taste. This recipe is very simple, but yet very flavourful and delicious. Talk about eating a variety of colors you definitely have that in this dish.

Ingredients

• 2 Large sweet potatoes cubed
• 1 Medium beet with greens cubed and chopped (leaves)
• 1/2 Zucchini cubed
• 1/4 Cup diced red onions
• 3 Mini bell peppers diced (red, orange, yellow)
• 1 Tbsp olive oil
• 2 Tbsp garlic butter
• 1 Tbsp roasted garlic & herbs
• 1/4 Tsp mustard powder
• 1.4 Tsp celery seed powder
• 1/4 Tsp garlic powder
• 1/4 Tsp  onion powder
• 1/8 Tsp chili powder
• Salt and pepper to taste

Directions

• Preheat oven to 350 degrees.
• Prepare a deep dish by lining with parchment paper, two times bigger than the dish. (enough to close it together)
• Add all the ingredients to the dish and mix so the herbs are well mixed in on the vegetables.
• Fold the parchment paper together to prevent heat from escaping
• I also added a single piece of foil paper over the parchment paper, totally optional
• Place dish in the oven and bake for 20-30 minutes.
• If you like your root vegetables crunchy 20 minutes should be enough time. I prefer mine soft so 30 minutes worked perfectly.
• Once cooked to your liking, remove the dish from the oven and let stand for 2 minutes before opening.
• Be careful with the steam when opening the parchment paper.
• Serve with grilled salmon or chicken, dinner is served!

Note: I use only organic ingredients