I tell you what, I wish you guys could be here now. What a lovely evening it is!! I’m sitting here with a fuzzy puppy at my toes, the lingering scents of dinner in the air (seared pork chops and an awesome soup I can’t wait to share with you!), and my favorite part of all…Mr. Rodgers on the other side of the couch with his new “studious” glasses on, intently writing a beautiful song with his acoustic. It is a wonderful day. An unexpected day off, no less…considering there is a ton of snow out there and I work at an ice cream store. 😉 My tummy is full, but with healthy things. And you know what? My heart is full too…with healthy things. I am so thankful for new years. For people that inspire me to be better, and a God that gives me strength to pursue health and peace and loves me no matter how many times I screw up.
Sigh. I am thankful.
Anywho…on from your glimpse into the Rodgers’ lives! I hope all of you are enjoying this start to your year as well. I pray you are blessed with new levels of HEALTH this year. That is the mantra in our house for the year. And if you let me, I would love to help you bring health to your house this year too!! So let’s get started with some root veggies with a great flavor to boot!
Beets. I don’t have much history with them. I was always so scared of the smell that came out of the can when my mom ate the canned ones…so I never really gave them a chance. Then came that one time Mr. Rodgers and I juiced for a few days after watching “Fat, Sick, and Nearly Dead.” (Very interesting, you should check it out!! It helped us on our journey, even though we decided to go a more protein-heavy direction.) I drank beet juice then…and actually didn’t mind it!! It was a different flavor, but I grew to love it. The husband, not so much. He was not a fan of the beet juice.
But then I made these babies. He WAS a fan of these. Great flavor, I tell you! Not to mention all the benefits of beets…they are very good for detoxing (which we all need to do after the holidays, good gracious!), and house a ton of vitamins apparently! And I don’t think I need to tell you that carrots have benefits as well…especially for your eyes.
So whether you are an avid beet lover, or are fearful of them like me…you should give them a chance. And roasting them should definitely be that first chance. Here’s a great way to try:
What you need:
- 1 lb baby beets, or 2 bunches “normal” beets
- 1/2 bag baby carrots (yes, I used the snack kind for ease. You can also use 1/2 lb the bunch kind if you desire.)
- 3 Tbsp Grassfed Butter, such as Kerrygold
- 1 1/2 tsp Lemon Juice
- 2 tsp Dill paste, or fresh chopped (Warning: I have recently discovered that the herb pastes often have Dextrose in them 😦 So use at your discretion..they are great for when you are in a hurry or don’t want your herbs to go bad before you get to them…but fresh is definitely the better alternative health wise. Sigh.)
- 1 tsp Minced Garlic
And here’s how you do it:
- Preheat your oven to 400*
- Clean, trim, and peel your beets. Chop into pieces all about the same size…some you will halve, some into quarters, some into eighths, depending on the size. You want to have roughly one inch wedges.
- Place beet wedges and carrots on foil lined baking sheet.
- Melt butter and add dill and garlic. Whisk together.
- Dump butter mixture over veggies and toss around till everything is nice and coated. Share the love baby! Add some salt and pepper.
- Slide into your preheated oven and roast about 35 minutes, (stirring occasionally), or until the veggies are tender but a bit browned and crispy on the outside.
- Remove, and eat!!
Trim, clean, and peel those bad boys. Chop into even sized wedges.
Look down and realize this looks bad…really bad. I sent this pic to my mom and she got a good laugh about it.
Toss onto a lined baking sheet. Add baby carrots.
Melt butter and add garlic and dill. Whisk together.
Dump it all over.
Mix it allllll up. Add a little salt and pepper, naturally.
And roast! About 35-40 minutes, or until starting to brown and crisp but tender inside.