Root veggies are hardy, colorful, and turn into amazingly flavorful veggies once roasted.  They are low calorie, and LOADED with vitamins, minerals, and antioxidants!  Begin with some root veggies…end with something delicious!

One large bunch of Beets

3-4 large Carrots

1-2 large Purple Onions (the bok choy is for another day).

Wash them well!
20140510_185113 Peel your beets, and cut them into small chunks.  (I saved the stems/leaves for another salad).  The carrots need scrubbed, but not necessarily peeled…just chunk them to a similar size of the beet.  Peel and cut the purple onion into large pieces.20140510_193442

Toss all of the veggies together, with a liberal amount of olive oil, and add garlic, sea salt, and fresh cracked pepper.  Spread evenly onto a greased 9×13 (I used foil for easy cleanup).20140510_195844Bake at 400 for 45 minutes (or until all veggies are browned and soft).   Enjoy!



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