Roasted Root Vegetable

Ingredients

• •2 medium Sweet potatoes, cubed

• •3 large Carrots, peeled and chopped

• •2 large Parsnips, peeled and chopped

• •2 medium Red beets, peeled and cubed

• •3 tbsp Olive oil

• •4 Garlic cloves, minced

• •1 tbsp Fresh rosemary, chopped

• •1 tbsp Fresh thyme, chopped

• •2 cups Quinoa, cooked (for added protein)

• •1/2 cup Pecans, toasted

• •2 tbsp Balsamic glaze

• •to taste Salt and freshly ground black peppe

Nutrition

Calories520 – 580 kcal

Total Fat24g

Protein12g

Carbohydrates72g

Fiber14g

Sugar16g (mostly natural from root veggies)

Instructions

1

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2

In a large bowl, combine the cubed sweet potatoes, carrots, parsnips, and beets.

3

Drizzle the root vegetables with olive oil and toss well to ensure they are evenly coated.

4

Add the minced garlic, chopped rosemary, thyme, salt, and black pepper. Toss again to distribute the seasonings.

5

Spread the vegetables in a single, even layer on the prepared baking sheet. Do not overcrowd (use two pans if necessary for better caramelization).

6

Roast in the preheated oven for 30-35 minutes, tossing halfway through, until the vegetables are fork-tender and deeply caramelized around the edges.

7

Remove from the oven. In a large serving bowl, gently fold the roasted vegetables together with the warm cooked quinoa and toasted pecans.

8

Drizzle generously with balsamic glaze just before serving. Garnish with a sprig of fresh rosemary.