Roasted vegetables are remarkably easy to make, they look wonderful on your table bursting with colour and energy and make a great side dish with almost anything. The best part about them is that they can partner with almost anything, baked dishes, meat and pasta dishes. They are great for weight watchers as well.
Root vegetables are colourful, nutritious and make great roasts. Their earthy flavour blends naturally with most seasonings and garnishes and they look incredibly glamorous due to their natural vibrant colour. Beets come in a variety of colour and so do sweet potatoes and radish. You can add some hardy greens for variation and to make your dish interesting.
Now for a recipe
Preheat oven to 400 degrees F, combine orange sweet potatoes, red carrots, parsnips, jicama and yams. Drizzle with rosemary blended olive oil, chopped or crushed garlic and coarse sea salt or Himalayan rock salt. Bake for 30-45 mins till the vegetables are tender, taking care to turn them so that they are evenly crisp. Garnish with microgreens, drizzle with balsamic and serve immediately.