Experience Nutrition: Healthy Plant-Based Recipes by Melanie Albert: Quick Roasted Spring Roots & Veggies

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by Melanie Albert, Founder & CEO, Experience Nutrition, Intutive Cooking Expert, Cookbook Author, Speaker and Retreat Leader

Tonight’s quick meal was so beautiful I decided to share it with you right now. While I was working this afternoon, I roasted veggies with a quick roasting method and with the veggies in my refrigerator from our local Arizona farmers. At the same time I cooked a quick batch of Turmeric Quinoa. Have fun roasting all kinds of veggies with this simple culinary technique.

SIMPLE INGREDIENTS

  • Golden and chioggia beets
  • Red and yellow peppers
  • Daikon radish
  • Orange carrots
  • Romanesco
  • Sunchoke roots (Jerusalem artichoke)
  • Leek
  • Green onions
  • Organic extra virgin olive oil
  • Penzeys Spices Fox Point Seasoning, or your favorite dried herbs

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SIMPLE STEPS

  • Preheat oven at 400 degrees F
  • Rough chop all veggies in various shapes
  • Place veggies in roasting pan

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  • Drizzle with olive oil and Penzeys Spices Fox Point Seasoning

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  • Roast for about an hour, stirring occasionally

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  • Enjoy with quinoa (1 cup quinoa, 2 cups water, about 2 TBSP turmeric powder)

Take a look at tonight’s step-by-step plating…

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Enjoy the final dish…

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  • Plate and drizzle with blood orange olive oil, for extra flavor

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The Roasted Veggies…

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Just for fun, sharing tonight’s Arizona sunset…

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Interested in learning more simple culinary techniques, with real whole foods. purchase Melanie Albert’s Book “A New View of Healthy Eating” right here.

 

 

 

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