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Back in the day meal planning wasn't a thing in my life. Most days, I'd find myself improvising and trying to quickly put something together. Fortunately, I discovered early on I could make roasted root vegetables for dinner and turn the leftovers into lunch.
The recipe needed a bit of improvement but it's still quite simple and easy to make. You basically throw a bunch of nutrient dense root veggies in the oven until they get that nice golden colour. It will take about 10 minutes to have the roasted root vegetables ready and in 30 minutes you'll be enjoying a delicious meal.
Roasting vegetables is now one of my favourite tricks under the sleeve. You can't go wrong with it, whether you're making something a bit more creative like a focaccia with lettuce, pesto and roasted vegetables. Or keeping it easy and simple like the recipe we are about to make.
We like simplicity but we also like to be well nourished. The best way to get a great array of nutrients on your plate is by making it as colourful as possible. To our good fortune, making roasted root vegetables allows us to easily achieve that.
Personally, I like combining carrots of every shade and colour with rutabaga. Each one has a very unique taste, carrots are earthy sweet while rutabaga is slightly sweet as well with a similar taste to potatoes and turnip. Together they make the perfect root combo.
Have you ever cooked with rutabaga before?
Even though rutabaga is a highly nutritious and widely available vegetable, some people are not very fond of it. During the roughest times of World War I and World War II, rutabaga was the only food available. It usually was made into tasteless stews and eaten as a food of last resort.
No wonder people have avoided eating this vegetable for such a long time! In recent years, it made a bit of a comeback but still many people struggle with the bad memories attached to it.
Rutabaga gained attention due to its many benefits, such as:
When you think about it, we have many great reasons to include rutabaga in our diet. I love that it is oven friendly and it pairs with other veggies really well. This comes in handy when you are making roasted root vegetables as a main dish, it allows you to switch things and use other ingredients to keep things interesting.
To make this meal complete, as a side dish, we have rice and it all goes with a delicious and easy to make leek sauce. The sauce is what takes this recipe to another level, the roasted root vegetables are super flavourful on their own, but paired with our tasty leek sauce, you'll see how an average dish turns into a delicatessen.
For the root vegetables
For the garnish
For the sauce
For the rice
|Amount Per Serving|
|Calories 472||From Fat 112|
|% Daily Value*|
|Total Fat 12g||19.2%|
|Saturated Fat 2g||8%|
|Trans Fat 0g|
|Total Carbohydrate 84g||28.1%|
|Dietry Fiber 9g||35.6%|
|Vitamin A 82.53µg|
|Vitamin B-12 0.83µg||13.8%|
|Vitamin B-6 0.55mg||27.4%|
|Vitamin C 41.35mg||68.9%|
|Vitamin D 55.02IU||13.8%|
|Vitamin D2 1.31µg|
|Vitamin E 3.78mg||12.6%|
|Vitamin K1 40.19µg||50.2%|
|Folic Acid 0µg|
|Pantothenic acid 1.57mg||15.7%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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