Beets, parsnips and sweet potatoes before going into the oven. You can add other vegetables that you like for example, red potatoes, but I thought this combo was great. All of the flavors went well together, not to mention it’s super healthy!
Baked and ready to eat!
Yes, this is my sous chef Tucker.
It has been a crazy last two weeks…or should I say a crazy summer in general. In the last couple of weeks I left my home in Des Moines and moved into a house in Iowa City. I also started recruitment for my sorority and lastly, started my Junior year of college. Time sure goes by fast! Although I miss living in my house on Waterbury, yes that means you Mom and Donald, I am glad to be back on a routine and starting classes. I’m also hoping to have time to keep up on my blog for all of you followers out there!Something that I have been working on are easy recipes that target college students, as a request from my best friend Natalie and many other of my college friends :). Keep an eye out for those. Now that I’m not living in my sorority house and don’t have a cook that provides the meals for us, I am experiencing what it is like buying my own groceries, cleaning and well you get the picture.
Anyways, before I left for school I made a recipe that my mom showed me how to make. It is one of my favorite strictly vegetable dishes that had me excited the moment it entered my mouth. I would suggest to use this either on top of a salad or as side dish. It may be very healthy but it is equally as delicious!
-Happy Monday and first day of classes to the college students!
Baked Root Vegetables
- 1 large sweet potato or 2 small cut in small cubes
- 2 large parsnips peeled and cut
- 1 large red beet peeled and cut
- 1 large golden beat peeled and cut
- 3 T olive oil
- salt and pepper to taste
- 1 t garlic powder
- 1/2 t fresh or dried rosemary (Can add parsley or basil)
Preheat oven to 400 degrees.
Toss sweet potato, parsnips, and beets in a bowl. Add olive oil, salt, pepper, garlic powder, and rosemary. Stir until vegetables are coated evenly.
Spread on a cookie sheet. Pop into preheated oven. Bake for about 45 minutes to an hour until vegetables are tender to the fork. Toss half way through baking to evenly cook vegetables. Enjoy!