Mix and match root vegetables to cube and roast in bulk. Keep a stockpile in the freezer, ready to roll whenever you have little time and but want something tasty and comforting: Defrost and add to any bowl of cooked quinoa, pasta or beans, season to taste, add a splash of lemon juice, some olive oil and oh, maybe some crumbled feta and fresh chopped herbs, and dig in!
Ingredients
- 2 sweet potatoes
- 3 carrots
- 2 turnips
- 2 golden (yellow) beets
- 1 tablespoon vegetable oil
- 1 teaspoon coarse salt
- Seasoning to taste (turmeric, chili, cumin, smoked paprika, for instance)
Preparation
Step 1:
Preheat oven to 425°F.
Wash all root vegetables thoroughly (or peel, if you prefer). Dice all the same size, about ½ inch square. Collect the diced vegetables in a mixing bowl and toss with oil and seasoning.
Step 2:
Spread in a single layer on a baking sheet. Roast until soft and lightly browned, about 15 minutes.
Step 3:
Let cool and then place them in a freezer bag or in muffin tins to use as an easy weeknight meal.
HINT: Using muffin pans is a great way to freeze single serving sizes. After they are frozen, we pop them out and place in a gallon size freezer bag for easy use (plus they thaw quicker).
