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Roasted Roots+

by Holly C. Berman, EAMP, MSOM

Yeah!  It's Fall, the season of one of my all time favorite side dishes...roasted root vegetables!  You can use any combination, this one includes potatoes, sweet potatoes, beets, carrots, turnips and parsnips.  Daikon or other radishes are also tasty root vegetables.  I chop the roots small, so they cook faster, and add chopped apples, broccoli, savoy cabbage and celery, which don't need to cook as long.  Toss them all with olive oil and season with fresh chopped garlic, sea salt, pepper and Italian seasoning.  Roast at 350 degrees for 30 minutes. Enjoy! 

Single person/serving hack:

Chop 1 potato, 1 sweet potato, 1 carrot, 1 parsnip, 1 turnip, 1 beet, 1 celery stalk, 1 garlic clove, 1 small head broccoli and 1 large cabbage leaf. Store in an air tight container in the fridge, taking enough for 1 portion as needed. To that portion add 2 slices apple, chopped, and toss with the other seasonings. Roast in a small pyrex or mini loaf pan.  Enjoy!