SIMPLE Roasted Veggies

| gluten free / vegetarian / vegan |



Yes, I am wearing shearling slippers in August ;)

Hopefully, you're getting your hands on some fresh veggies this summer. I love eating these with a little cheese and a fried egg on top.


If I have too much, I use them in a frittata and FREEZE for later :)


Cook Time: 20m

Total Time: 1h 0m


Ingredients - 1 bunch RED BEETS (with the greens... lots of nutrients in those greens) - 1 red onion - 2 small sweet onions - 4 small PURPLE SWEET POTATOES - Drizzle of olive oil - Sea Salt + Ground Pepper

How To Prepare

1.) Preheat oven to 375F. 2.) Chop veggies into bite-sized pieces and slice onions. Mix all of the ingredients together and pile into casserole dishes for roasting. Don't pile too high, or you won't get as much CRUNCH.

3.) Roast until potatoes and beets are fork tender.



Make PLENTY and freeze any extra in a frittata.

For more help finding FRESH takes on old recipes, let's work together. I can help you take your wellness visions and make them a reality. We'll set goals (like eating more veggies), make a plan and I'll hold you to it ;)


Related Posts:

Mexican Quinoa Chili

Taco Tuesday


The Author:

Hi! My name is Sarah. I'm into clean eating, traveling (beach please), helping folks eat and feel better, gardening (not very well), and bopping around my neighborhood with my dog. Thanks for reading!



Sarah Philipp, Certified Health and Nutrition Coach

#holisticnutrition, #roastedveggies #vegetarian #vegansummerrecipes #glutenfreerecipes #cleaneating #eatgoodfeelgood

0 views

© 2020 by Abundelicious, LLC

CONTACT