roasted root vegetables
Prep Time: 15 minutes
Cook Time: 45 minutes
**½ head cauliflower, separated into small florets
**1 head broccoli, separated into small florets
**1 medium sweet potato, peeled and sliced into ¼ inch slices
**1 turnip, peeled and sliced into ¼ inch slices
**2-3 beets, peeled and sliced into ¼ inch slices
½ pineapple, sliced into ½ inch chunks
2 tbsp. olive oil
**1 tsp. Thyme, chopped
Salt and pepper to taste
Preheat oven to 350 ‘F.
Put all vegetables and pineapple in a bowl and mix with thyme, salt and pepper, and olive oil.
Spread evenly onto a sheet pan. Back for 45 minutes or until vegetables are tender.
Nutrition (per serving)
80 calories; 4 g fat(1 g sat); 3 g fiber; 11 g carbohydrates; 2 g protein; 58 mcg folate; 0 mg cholesterol; 6 g sugars; 120 IU vitamin A; 42 mg vitamin C; 29 mg calcium; 1 mg iron; 50 mg sodium; 318 mg potassium
Recipe from Lindsay-Rae Bean, Dietetic Intern
Jung, A. (2017, October 25). Health Benefits of Beets (and Risks) You Never Knew About. Retrieved March 20, 2018, from https://www.rd.com/health/conditions/beets-health-benefits/