Roasted Root Veggies

My wife Val made this the other night and it was sitting on top of the stove cooling so naturally, I tried some. Wow, I was knocked out by how flavorful and colorful this was and asked her to write down the recipe so we could share this with you. This recipe is heart healthy, diabetic friendly, gluten-free vegan and absolutely YUMMY!

 PRINT Roasted Root Veggies Recipe from MS Word

This recipe completes another year of my food blog Boomer Cuisine. I am paying it forward by sharing this with the world wide web, please return the favor by sharing this site with your loved ones and friends.

Roasted Root Veggies

Yield: 4 servings

1 yellow onion chopped
3 beets peeled and cubed
3 parsnips peeled and cubes
5 carrots peeled and sliced thick
12 garlic cloves
3 sprigs of fresh sage
¼ cup grape seed oil
Salt and pepper to taste
2 teaspoons of stevia

Combine all ingredients in a bowl and toss to coat evenly.
Bake at 375° for approximately 1 hour or until veggies are tender.

© 2011 Valerie Bradley


One thought on “Roasted Root Veggies

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s