Roasted Root Veggies

OMG!! I am a very picky eater. And I DESPISE Beets. Seriously…GAG when I eat them. The first time I ever did the ultimate reset I absolutely did NOT try this recipe because it scared me. I saw beets and carrots and thought “No way. I am not eating that”.  I was SOOOO WRONG!! This is my favorite recipe so far and I want to have it every night. This will absolutely be a staple in our household veggie routine from now on. My kids devoured it and were begging for more. It was sweet and salty at the same time but tasted like candy.  I will quadruple maybe in double quadruple the recipe next time because it does reduce down in size as it cooks. The pan looked full when I first laid out the veggies but when they were cooked…I knew I was going to have to make more. I hope you enjoy this recipe!

Roasted Root Veggies

Roasted Root Veggies


What you Need:

(makes 1 serving)

1/4 medium Yam

1/2 medium carrot,  sliced thin

1/2 beet, diced

1/4 medium onion, peeled and cut into large pieces

2 tsp EVOO

a dash of Himalayan salt (I turned it 3-4 cranks over the veggies)


What to Do:

Preheat oven to 400 degrees F. Combine all ingredients in a medium mixing bowl and toss. Arrange veggies on a large baking sheet and bake for 45 minutes or until tender. Time will vary depending on the oven. Turn once or twice. I mixed it 2x’s while cooking.




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