This is a delicious, healthy, and EASY side dish- perfect for Thanksgiving and the holiday season. If you’re looking for a no-fail side dish, this is the one. It’s gluten-free, Paleo, high in nutrients, and tastes amazing.
Hi friends! How’s the day going? Hope you’re having a wonderful morning. Yesterday was a whirlwind of fun: Anne and I filmed 3 of the Winter Shape up videos with Grant. It was so great to catch up with Anne, and also see Grant again. He’s the mastermind behind many of my YouTube videos and also Soli Beat. We cranked through a pure strength, strength + HIIT, + warmup video for the challenge. I’m so excited!!
After filming, Anne and I headed over to Fig Tree to grab lunch. I always get scary stoked 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, market, brewery, juice bar, basically everything you cold wish for.”
I almost always get the portobello mushroom sandwich, but then I saw breakfast on the menu and that happened immediately.
Anne and I enjoyed lunch (it was so good!) and chatted about all things life and blogging. We hobbled out of there because after filming workouts + sitting for a while, the soreness started to kick in. #buckleup
Last night, one of the worst things that could have happened during Spin happened. (When I got home, I told the Pilot that THE WORST THING HAPPENED while I was teaching and he thought I peed during class so no. Apparently it was not the worst thing that could happen haha.)
I had to connect to Bluetooth for the music, and once I finally got it connected, I went to start my playlist and… nothing. It was a blank white screen. I panicked for a second, and then just decided to play the POSH podcast for our class since it was actually working. Surprisingly, it all worked out (lame pun) fairly well. We ended up doing a ton of heavy climbs and sprints to the beat of the music, and it gave class a fun *club* vibe. Also, since we had no idea what to expect, class went by super quickly.
So for today, I have a super easy, delicious and healthy side dish for you!
These came together because I was trying to brainstorm veggie side dishes for the holiday season. So often when we ask friends what we can take over, it’s usually a side, dessert or salad. I love roasted veggies because it brings out a depth of flavor, and the seasoning is the perfect combo of sweet, tangy and salty.
When we started making these, Liv said, “Ew, mom. I don’t like those white carrot things.”
She definitely changed her mind when they came out of the oven. They were a huge hit with the whole fam!
These would also be delicious in a warm veggie salad with sautéed kale and sliced grilled chicken.
Here’s the recipe if you’d like to give it a try!
- 16 oz carrots, peeled and roughly chopped
- 16 oz parnsips, peeled and roughly chopped
- 8 oz steamed beets (I use the ones from Trader Joe's), quartered
- 2 tablespoons avocado oil
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Fresh thyme, basil or rosemary for garnish
- 1. Preheat the oven to 375 and spray a nonstick cookie sheet with olive oil, or grease with oil.
- 2. Place the chopped veggies into a large resealable bag.
- 3. Whisk 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 veggies around to fully coat them with the dressing.
- 5. Spread the veggies onto the cookie sheet in an even layer, and season again with salt and pepper.
- 6. Roast for 35-40 minutes, flipping once at the halfway point. Remove from the oven when soft, and golden brown around the edges.
- 7. Serve warm, topped with fresh chopped herbs.