This is a delicious, healthy and EASY side dish, perfect for Thanksgiving and the holiday season. If you are looking for a foolproof garnish, this is the one. It’s gluten-free, Paleo, high in nutrients, and tastes amazing.
Hello friends! How is your day? I hope you are having a wonderful morning. Yesterday was a whirlwind of fun: Ana and filmed 3 of the Winter Shape-up videos with Grant. It was great to meet Anne and also see Grant again. He is the brain behind many of my Youtube videos and also Solí Beat. We look at pure strength, strength + HIIT, + warm-up video for the challenge. I’m so excited!!
After filming, Anne and I headed to Fig Tree for lunch. I’m always afraid to tell visitors about Liberty Station and all it has to offer. “So it has the best coffee shop, a hot yoga studio, a Trader Joe’s, a market, a brewery, a juice bar and basically everything you could want.”
I almost always get the portobello mushroom sandwich, but then I saw breakfast on the menu and that happened right away.
With kombucha:
Anne and I enjoyed lunch (it was so good!) and chatted about all things life and blogging. We limped out of there because after filming the workouts and sitting for a while, the pain started to set in. #buckleup
One of the worst things that could have happened during Spin happened last night. (When I got home I told the Pilot that THE WORST THING HAPPENED while he was teaching and he thought I peed during class so no. Apparently it wasn’t the worst thing that could have happened haha.)
I had to connect to Bluetooth to listen to music, and once I finally connected it, I went to start my playlist and… nothing. It was a blank white screen. I panicked for a second and then decided to play the POSH podcast for our class since it was actually working. Surprisingly, everything went pretty well (lame pun intended). We ended up doing a lot of heavy climbs and sprints to the music, and it gave the class a fun *club* vibe. Plus, since we had no idea what to expect, the class went by super fast.
So for today I have a super easy, delicious and healthy side dish for you. Let’s talk about this Roasted Root Vegetables with Dijon Honey Drizzle recipe!
These came together because I was trying to think of vegetarian side dishes for the holiday season. Very often, when we ask our friends what we can have, it is usually a side dish, a dessert or a salad. I love roasted vegetables because they bring out a depth of flavor and the seasoning is the perfect combination of sweet, spicy, and salty.
When we started making this roasted root vegetables recipe, Liv said, “Ew, Mom. “I don’t like that white carrot stuff.”
He definitely changed his mind when they came out of the oven. They were a big hit with the whole family!
They’ll also be delicious in a warm vegetarian salad with sautéed kale and sliced roast chicken.
Here’s the recipe if you want to try it!
Roasted Root Vegetables with Honey and Dijon
Honey Dijon Roasted Root Vegetables are a perfect, healthy side dish for Thanksgiving parties or banquets. They are also Paleo and gluten free! Make a batch to take with you when a holiday hostess tells you to bring a side dish, or make a batch to enjoy in warm salads with grilled chicken.
- Preparation time: 10
- Time to cook: 40
- Total Time: 50 minutes
- 16 ounces carrots, peeled and coarsely chopped
- 16 ounces parsnips, peeled and coarsely chopped
- 8oz steamed beets (I use Trader Joe’s), quartered
- 2 tablespoons avocado oil
- 1 tsp Honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Fresh thyme, basil or rosemary to decorate
- 1. Preheat oven to 375 and spray a nonstick baking sheet with olive oil or grease with oil.
- 2. Place the chopped vegetables in a large resealable bag.
- 3. Whisk together the avocado oil, Dijon, garlic powder and honey until smooth. Pour into the bag and season with salt and pepper.
- 4. Squeeze the bag with your hands and move the vegetables around to coat them completely with the dressing.
- 5. Spread the vegetables on the baking sheet in an even layer and season again with salt and pepper.
- 6. Roast for 35-40 minutes, turning once halfway through. Remove from the oven when soft and golden around the edges.
- 7. Serve hot, topped with fresh chopped herbs.
When you are invited to a party, what is your favorite side or salad? I usually bring an amazing dessert and a huge kale salad.
hugs and kisses
gina
