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Rosemary Roasted Holiday Veggies
The Holidays: They bring us together with family and friends, allow us to take a break from our regular 9 to 5’s to sit back, relax and dream about all the amazing things we are going to accomplish in the coming new year. But if there is one thing that the holidays don’t typically bring, it’s colour. I’m not talking about the reds, greens and golds we decorate our homes and Christmas trees with. I’m talking about the colours that are often missing from our holiday dinner plates. It’s something I like to call “The Holiday Hues of Beige”.
Take a minute and envision a typical holiday dinner. Turkey (beige), mashed potatoes (white/beige), gravy (brown/beige), stuffing (golden beige), buns (beige/white) and so on. Now sometimes there is a vegetable dish, but it’s typically something underwhelming that people put on their plate, simply to be polite. And then they poke at it and push it to the side before heading for a second helping of those homemade dinner buns. Now as much as I like holiday traditions, this is one we can all do without.
This recipe for Rosemary Roasted Holiday Veggies brings a punch of colour and phytonutrients to your nap-inducing plate of beige. In this recipe, I give you permission to get creative and add your favourite veggies. Let loose and toss in your favourite root veggies, brussels sprouts, carrots, fennel or parsnips. Get colourful and get creative. However, I will say beets are a must in this dish. They are one of my favourite veggies. I juice them, shred them on salads, add them to soups and use them as a natural food dye to make pretty red/pink hummus, dips, smoothies and even desserts like my Coconut Amaretto Love Bites.
I’m not asking you to ditch all the beige, I’m simply suggesting you try to balance out that visually and nutritionally bland plate by loading up on some colourful veggies. After all, the holiday season only comes around once a year. Enjoy it.
Roasted Rosemary Holiday Vegetables
Add a punch of colour and phytonutrients to your holiday’s dinner plate with this super simple and crowd-pleasing side dish. Prep time: 15 mins Cook Time: 45 mins
3 Cups Cubed Beets
3 Cups of Cubed Carrots (or your favourite holiday veggies- Brussels sprouts, Fennel, Parsnip etc…)
3 Tbsp Coconut oil
1 Tsp of Dried rosemary
2-3 Cloves of Garlic, minced
1/2 tsp Sea Salt
1/2 tsp Cracked Pepper
Preheat oven to 400 degrees Fahrenheit.
Place coconut oil in small heat-safe bowl and place on top of stove to melt from the heat of the preheating oven.
Line a baking sheet with parchment paper and set aside.
In a large bowl, add beets and carrots.
Once the coconut oil has melted, pour over beet and carrots.
Add garlic, rosemary, salt and pepper and toss until coated.
Spread evenly over parchment lined baking sheet and place in oven.
Roast for approximately 45 minutes, stirring once half-way through.
In health & love,
Heather Allen, CNP, RNCP