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February 27th, 2017

Roasted Vegetables

By The DAHLC

As we celebrate National Nutrition Month in March, we are featuring a delicious and vibrant side dish starring beets!

Calories: 101 | Protein: 2g | Carbs: 16g | Total Fat: 4g | Yield: 8 servings

Roasted root vegetables with cumin and coriander

2 lbs. root vegetables, such as beets
2 Tbsp. olive oil
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

Directions:

-Position a rack in the lower third of the oven and preheat to 400 degrees.
-If roasting beets, you will first want to boil them in order to peel off the skin easily or you can peel off the skin with a peeler (just don't be surprised if your hands turn a purple color...it'll wash right off though).
-In a large bowl, combine the vegetables, olive oil, cumin, coriander and salt. Toss well to coat. Arrange the vegetables in a single layer on a large baking sheet.
-Roast, stirring or shaking the vegetables every 15 minutes, until tender and evenly browned, about 45 minutes. Sprinkle with the pepper, taste and adjust the seasoning.
-Transfer to a serving dish. Serve hot or at room temperature.

Tags: beets, Eat Well, Recipe, Recipes, roasted vegetables, root vegetables, Uncategorized, vegetables

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