It may be warming up but that doesn’t mean you have to forgo using your oven completely! Roasted vegetables are a staple in any healthy kitchen. Roasting brings out flavors and nutrients that you can’t get in their raw or uncooked form.
Roasted beets and carrots taste like candy. A tricky tactic to get kids to eat their veggies, perhaps? Rosemary adds just enough earthiness and depth to this dish to balance out the natural sweetness that beets and carrots impart.
This dish will complement a spring spread as seamlessly as it would on a winter table. Add a sprig of rosemary for a festive touch to complete this dish.
Nutrition:
Beets: Beets are an excellent source of folate. Soon-to-be mothers know that this water-soluble B vitamin is crucial for a healthy pregnancy. However, not only mothers should be wary of this key nutrient because of its critical roles in the body particularly in DNA metabolism and metabolizing our food. Folate is a naturally present in some foods and added to others. Seeking out quality folate-containing foods will help keep you healthy and your cells working optimally.
Carrots: Carrots are a potent source of beta carotene, the precursor to vitamin A. While animal-based foods provide active vitamin A, plant-based foods provide its precursor carotenoids that will require conversion to vitamin A in the body. While vitamin A is intimately linked to vision, immunity and reproductive health, its precursor carotenoids play a unique role as well, particularly as a powerful antioxidant and anti-inflammatory agent.
- 1 large sweet potato, cut into 1-inch pieces
- 4 beets, peeled and sliced
- 4 large carrots, peeled and slices
- Fresh rosemary sprigs
- 2 tbsp olive oil
- Preheat the oven to 425 F.
- In a large mixing bowl, toss together vegetables and olive oil.
- Add veggies to a large baking sheet.
- Place sprigs of rosemary over the vegetables.
- Bake for 25 minutes.