Roasted Root Veggies with Garlic & Herbs
'This side dish is great with roasted chicken or lamb. Also great served along side whole wheat pasta tossed with garlic and oil and sautéed greens. And if you have a nursing mama in the house all these veggies support her milk production too!'
Ingredients:
3/4 pound butternut squash, peeled and cut into 2 inch chunks
3/4 pound parsnips, peeled and cut into 2 inch chunks
3/4 pound turnips, peeled and cut into 2 inch chunks
3/4 pounds beets, peeled and cut into 1 inch pieces
6 garlic cloves, smashed with a knife and peeled
1/4 cup olive oil
1 teaspoon dried oregano
1/2 teaspoon sea salt
Heat oven to 425 degrees.
In a medium bowl, combine all ingredients. Using clean hands toss to coat and combine. Transfer vegetables mixture to a baking sheet, spreading vegetables out in one layer.
Roast veggies 45 minutes, turning the pan and tossing the veggies half way through. When veggie are fork tender remove them from the oven. Serve In Joy.
For Baby: Transfer one cup of veggies to a blender or food processor. Add ¼ cup water or vegetable stock. Puree until smooth.
Ebeth Johnson is a plant-based culinary nutritionist, natural Foods Chef and Certified Lactation Counselor who specializes in the unique nutritional and lifestyle needs of breastfeeders-to-be and new nursing moms. She is the woman behind the Breastfeeding Chef and mother to her daughter Cayenne, whom she breastfed for two and half years. To find out more about her and her work, visit:
BreastFeedingChef.com
Fall Food Favorites
53