Here's a good way to get a lot of root vegetables in one serving—and it's so delicious! Roasting brings out the natural sugars in the vegetables, really making it more like a dessert than a healthy dish. You'll get most of the nutrients from vegetables from steaming them, but this is a nice way to change up the menu every now and then. Plus, it's a great way to use up a lot of produce that's been hanging around in the fridge for a few days.
• 6 carrots, peeled
• 4 white potatoes
• 4 small sweet potatoes
• 2 medium onions
• 2 large beets (gold and red), peeled
• 1 head garlic, peeled
• Salt, to taste
• Pepper, to taste
• Extra-virgin olive oil
• Other optional vegetables to add: Turnips, parsnips, celery root
Directions: Chop all the vegetables so that they are roughly the same size (they will cook evenly this way). Generously coat the vegetables in olive or coconut oil and bake for about 45 minutes to 1 hour or until vegetables are soft. Sprinkle with salt and pepper and serve warm.