Quick and Healthy Dinner Recipes to Kickstart your New Year's Resolutions

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Roasted Root Vegetables

These versatile vegetables make an excellent salad topping or side and are perfect for meal prep and reheating during busy weeks. Experiment with other root vegetables like beets or turnips to create your preferred blend and try reheating the leftovers in the oven or air fryer to keep the crispy texture!

Ingredients (for 4-6 servings):

• 2 medium carrots, peeled and sliced into 1/2-inch pieces
• 2 medium parsnips, peeled and sliced into 1/2-inch pieces
• 2 medium sweet potatoes, peeled and cubed
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
• 1 tsp fresh thyme, chopped (or 1/2 tsp dried)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
2. In a large mixing bowl, combine the carrots, parsnips, and sweet potatoes. Drizzle with olive oil, then sprinkle with garlic powder, rosemary, thyme, salt, and pepper. Toss until the vegetables are evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet. Ensure they aren’t overcrowded for even roasting.
4. Roast in the preheated oven for 25-30 min., flipping the vegetables halfway through, until they are tender and caramelized around the edges.
5. Remove from the oven and serve immediately as a side dish, or let cool and store in an airtight container in the fridge for up to 4 days.