Simple Sunday

This month’s theme is SIMPLE. As much as we love eating, we hate complicated recipes that require a zillion ingredients or require us to manage 4 pots at the same time. Because that means having to spend more time at the store or more time cleaning up a bunch of dishes when we could be lounging with our pups. Or eating! So we’re going to share some of our favorite simple recipes.

I have to confess, the simple side I’m going to share isn’t an old favorite of mine, it’s a new one! I’m trying to incorporate more veggies into my diet so I found a recipe for roasted beets and tweaked it by adding some turnips and sweet potatoes. Yes, I know sweet potatoes are a starchy vegetable, but I like them and I wanted to make sure if the recipe was a flop, I’d at least get some tasty roasted sweet potatoes.

I cut up 3 beets, 2 turnips and 1 sweet potato into small chunks. I know it sounds like a lot to cut up, but it seriously took me, maybe, 5 minutes to cut everything, toss it onto a pan and coat it with some oil, salt and pepper. Then I had nothing to do for an hour while they baked. Normally I recommend omitting salt, but I make an exception with roasted veggies.

I baked them for an hour at 400 degrees Fahrenheit. The final product was sooo pretty! From this recipe I learned that I love turnips! They tasted like a garlic-y potato. Yum! I also discovered that I don’t like beets. I want to like them, but I just don’t. I scrubbed those babies clean, but they still tasted like dirt to me. I’m still calling this recipe a success, though!

Nutritional Information

Servings Per Recipe: 6

Amount Per Serving

Calories: 126

Fat: 9 g

Sodium: 163 mg

Fiber: 2.5 g

Roasted Roots

3 beets, scrubbed and cut into ~1 inch pieces

2 turnips, cleaned and cut into ~1 inch pieces

1 sweet potato, cleaned and cut into ~1 inch pieces

Olive oil, for coating

Salt and pepper to taste

Preheat oven to 400 degrees.

Toss the cut up veggies with olive oil, salt and pepper. Bake for 1 hour, turning once during cooking.