OVEN ROASTED ROOT VEGETABLES - Making the most out of your veggies.

My favorite time of the year is summer. It's the time where we can have our own vegetables from our garden. It's fresh and it's organic. If you don't have a garden, it's always fun to go to a Farmer's Market or even to the grocery store. Fruits and vegetables are so fresh, cheap and mouth watering during this season. Here are some tips for you to enjoy and to make most out of your vegetables.

Zucchini and summer squash or all kinds of squash are everywhere during the harvest season. Sweet potatoes, variety of regular potatoes, eggplants, turnips, carrots, beets, and so on. I love baking them, some people love to steam or grill them. There are so many ways to prepare and eat them for snack or meal. Let's start to be creative!

OVEN ROASTED ROOT VEGETABLES

INGREDIENTS:

6-8 servings

Cut each root vegetables in 3/4 inch cubed:

2 medium size sweet potatoes

2 medium size yellow potatoes

3 medium size red potatoes

2 large size carrots

1 large size turnips

2 medium size beets

Season with:

2-3 TB Olive Oil ( add more if necessary)

1 TB Fresh squeeze lemon juice

2 TB Nutritional Yeast

2 tsp Garlic Powder or Granules

2 tsp Onion Powder or Granules

2 tsp Smoked Paprika

1 tsp Salt or more to taste

2 tsp Herbs (Dill, parsley, basil, oregano)

Mix all the ingredients until they are all coated with oil and seasoning.

Bake 400 degrees for 20-25 minutes. Stir it occasionally to prevent burning the top. Serve warm.