Roasted Beets and Sweet Potatoes Veggie Medley
“Eat right with color”… one of the very first taglines (and most under-rated guideline) I learned in the nutrition world! Well this roasted beets and sweet potatoes veggie medley is certainly one way to do that. (Beet greens = bonus!)
As I sit here at the end of the day on a Thursday evening, writing this blog post, I’m breathing a sigh of relief that this crazy day & week are almost over, and I’m feeling proud of myself for not putting this blog post off till tomorrow…
(After all… I did post the photos of this dish earlier in the week to my private Facebook group, and promised the recipe would be posted today! #accountability)
Between my puppy getting a weird lump on her belly and requiring an emergency 7am trip to the vet, my printer malfunctioning at the worst possible time, my computer restarting while I was in the middle of uploading Week #2 content of the Kitchen Alchemy e-course, and the post office self-service machine (for shipping packages) being “out of order” … mostly all while Michael was away… it’s been a week! (*Sigh*)
What better way to end your Thursday work day than at home, writing, sipping tea and wearing slippers (a few of my favorite things!)?
SO back to the whole veggies thing…
I can’t emphasize enough how under-nourished we are in this realm. Let’s be honest… veggies are a tough sell:
- They’re usually the least delicious of the food groups (without some extra energy, creativity and effort involved… that’s what I’m here for!)
- They don’t give us any kind of serotonin/dopamine boost (no instant gratification)
- Us nutrition professionals LOVE helping people and sharing our knowledge, but more often than not… we suck at marketing (unlike Coca Cola)!
- In America it’s even socially considered “not cool” to eat vegetables when everyone else is being fun and eating (insert any other kind of food that isn’t veggies, it’s probably cooler)
Regardless, in America we really aren’t getting anywhere CLOSE to enough veggies.
Even though they are known to cut disease risk way down, even though they nourish us at a deep level to give us the energy and vitality we need to “live our best life”, and so much more…
(If you’re enrolled in my Kitchen Alchemy Food Fundamentals program, you definitely know what I’m talking about!)
Michael and I threw this veggie dish together after feeling really ambitious last weekend and loading up on wayyyy too much produce at the supermarket. But it worked out!
Speaking of veggies, I would say that 95% of the time I’m not making my meals from scratch. Which means if I’m going to do a fancy dish like this, it’s usually accompanied by some kind of basic protein like pre cooked rotisserie chicken, Applegate chicken nuggets, or a vegetarian protein that’s really quick and easy to make last-minute (like eggs, tuna, a veggie burger or lentil pasta).
On the flipside, if I’m going to make a fancy salmon dish then we are most likely eating pre-baked re-heated potatoes and some 2-minute sauteed leafy greens on the side! That right there is what I’d consider true #balance.
It’s just not practical to do “all the things”, especially since we should all have a life outside of healthy eating!
To take it to the next level, it’s also totally fine to NOT eat something different every night. When we make a batch of veggies, and we’re going to peel and cut things, we want it to be worth the time investment! So we’ll make enough to get us through at least a few meals (dinner tonight, lunch tomorrow) if not more. And when we get tired of eating the same thing, the rest goes into tupperware and freezer so it’s ready the next time I don’t feel like making veggies from scratch! #cooksmarternotharder
- We used sweet potato, beets, carrots and onions – but you also use other roots like red/purple potatoes, yellow beets, turnips, parsnips, rutabaga, etc.
Please know that I’m a proud affiliate for Starwest Botanicals, which I choose as a primary sources for my herbs and spices. I also often source my ingredients and share links from Mountain Rose Herbs and Frontier Co-Op. All of these companies offer organic and ethically harvested products, and they use best-practice by making sure not to store their herbs in the light which reduces the potency of the herbal medicine at a faster rate.
That said, if you make purchase from any of the Starwest Botanicals product links I share, I wanted to give you a heads-up I’ll make a small commission at no extra cost to you!
Roasted Beets and Sweet Potatoes Veggie Medley
- Cutting knife and peeler for veggies
- Cutting board
- 9 X 13-inch casserole dish
- Measuring spoons
- Large spoon for stirring
- Pot holders
- 4 fresh carrots (orange/purple/white) - washed, peeled and chopped
- 3 fresh beets - washed, peeled and chopped - save the greens!
- 2 large white or yellow onions - peeled and chopped
- 1 large sweet potato - washed and chopped
- 1/3 cup oil of choice (extra virgin olive oil or avocado oil)
- 2 teaspoons salt of choice (we use Celtic sea salt or Redmond Real Salt)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin powder
- 1 shake black pepper
- Preheat oven to 375 degrees F.
- Peel/wash, and chop/dice all veggies, and add them to fill the 9 x 13 inch pan 3/4 of the way.
- Coat the veggies in your oil of choice and stir with a large spoon.
- Add salt, pepper and spices - stir again.
- Roast for ~35 minutes total. Stir halfway through to help it cook evenly.