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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

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