One of my yogis, Rachel Ecklund, dreamt this recipe up in my honor. (What a sweetie and great yoga teacher to be!) This colorful vegan side dish is bursting with the hearty flavors of beets, carrots, and sweet potatoes (or yams--your pick). It ads a lovely splash of color to any dish and incorporates the beautiful hues of the season.
These seasonal, candied root vegetables are laced with the grounding flavors of rosemary and garlic, yet, at the same time, their long roast time gives them a natural sweetness that will make you forget about candy corn.
In addition to providing fiber, this dish isn't lacking in nutritional value. Beets provide betacyanin, which stimulates liver function and helps oxygenate the blood. Beets also contain vitamins A and C, folate, iron, and magnesium. Carrots and sweet potatoes are both excellent sources of beta-carotene, a form of vitamin A (which is where they get they're bright orange hue). Vitamin A support eye health and beautiful skin.
So enjoy this healthy vegan side. Candied in the spirit of Halloween, is perfect for fall!
These seasonal, candied root vegetables are laced with the grounding flavors of rosemary and garlic, yet, at the same time, their long roast time gives them a natural sweetness that will make you forget about candy corn.
In addition to providing fiber, this dish isn't lacking in nutritional value. Beets provide betacyanin, which stimulates liver function and helps oxygenate the blood. Beets also contain vitamins A and C, folate, iron, and magnesium. Carrots and sweet potatoes are both excellent sources of beta-carotene, a form of vitamin A (which is where they get they're bright orange hue). Vitamin A support eye health and beautiful skin.
So enjoy this healthy vegan side. Candied in the spirit of Halloween, is perfect for fall!
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 3 medium-sized beets, peeled and cubed
- 3 large carrots, peeled and chopped
- 3 small sweet potatoes or yams, peeled and cubed
- 3 garlic cloves, minced
- 3 tablespoons pine nuts
- 3 tablespoons olive oil
- pinch dried rosemary
- salt
Directions
1. Preheat oven to 400°F.
2. Peel beets, carrots, and sweet potatoes. Chop, cube, and place into a large mixing bowl.
3. Add minced garlic, rosemary, salt, pine nuts, and olive oil. Mix well. Make sure all of the veggies are coated in olive oil. You may need more depending on the size of your veggies.
4. Roast on a baking sheet lined with tin foil for about 55-60 minutes, or until veggies are tender and yield to gentle pressure! Enjoy!
2. Peel beets, carrots, and sweet potatoes. Chop, cube, and place into a large mixing bowl.
3. Add minced garlic, rosemary, salt, pine nuts, and olive oil. Mix well. Make sure all of the veggies are coated in olive oil. You may need more depending on the size of your veggies.
4. Roast on a baking sheet lined with tin foil for about 55-60 minutes, or until veggies are tender and yield to gentle pressure! Enjoy!
Also by Jacqueline: How to Unblock the Sixth Chakra and Rediscover Your Intutition
Related: Brown Rice Beet Miso Stir-Fry
Vegan Mexican Recipes: Sweet Potato Tofu Quesadilla
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Photos: Jacqueline Quattrocchi
