This time of year I love to roast vegetables, especially Beets and Squash. They are so pretty and they both have natural sugars that burst out of them when you roast them. Oh and bonus, they both contain very little calories and loads of nutrients and health benefits. I know what you are thinking, “Why am I not making these right now and every week?” You probably needed a recipe like this one since it can be a little tricky to navigate prepping and roasting these gorgeous beauties. Well fear not, I will gladly lead the way.
First up are the incredible colorful and good for you BEETS! Did you know that the more vibrant the color of a fruit or vegetable the more nutrients it contains? Think about the sweet potato. It is so bright and beautiful and is one of the most nutrient rich items in the produce section of any grocery store. True story. I KNOW, I get a little excited about produce! I am not sure what my parents did to me to get me to like veggies so much but I need a page from their book so I can pass this obsession on to my kiddos lol!
Here is a little snippet of the health benefits of eating BEETS:
- Boost stamina and endurance
- Lowers blood pressure
- Rich in Vitamin C and Potassium
- High in Fiber
- Supports Detoxification
Roasting them is not very complicated. Here are the steps I followed:
- Rinse them and cut off the green ends (you can use them in a salad and they are delicious).
- Peel them using a vegetable peeler. You can wear gloves if you are afraid they will stain your hands as you peel them but I didn’t and I just washed my hands right after and they did not stain.
- Dice them into small pieces and place them on a baking sheet, drizzle with olive oil, salt and pepper and a little thyme
- Roast them at 425 degrees in the oven for 20-25 minutes.
Perfection! I like to keep these in the fridge to add to salads for an extra nutrient boost. So good!
Next up is one of my absolute favs, Butternut Squash!
Again another colorful produce item that is delicious and packed full of nutrients. Here is a little shout out to this beautiful fruit and the nutrients it contains:
- Boosts Immune System
- High in Antioxidants
- Vitamin A
- Vitamin C
To name a few of it’s award winning nutrients. The list really goes on and on so go get some the next time you are at the grocery store.
Super easy to roast with just a little prep.
- Cut the squash in half and remove the seeds using a metal spoon, super easy and quick.
- Using a vegetable peeler, simply peel the skin off and dice the squash into small pieces.
- Place on a baking sheet, drizzle with olive oil, salt and pepper and roast in the oven at 425 degrees for 35 minutes, turning halfway.
- Remove, let cool and add to any salads or use as an accompaniment to any meal.
These also store great in the fridge in an airtight container and are great for meal prep for the week since you can make both the beets and squash ahead and add both to your meals all week for the extra boost of nutrients. One of my faves for sure. The other day I piled the beet and squash combo onto a plate with some spinach and lentil patties (recipe coming soon) for a quick dinner and it was delicious and packed with health benefits! My kind of meal!
- 3 medium size beets, rinsed, trimmed, peeled and diced
- 1 whole butternut squash, peeled, seeds removed, diced
- 2 tablespoons olive oil
- salt and pepper
- 1 tablespoon died thyme
- Preheat the oven to 425 degrees
- Place the diced beets onto a baking sheet, drizzle with olive oil, thyme, salt and pepper and lightly toss.
- Place the diced butternut squash onto a separate baking sheet, drizzle with olive oil, thyme, salt and pepper and lightly toss.
- Place both the beets and butternut squash into the preheated oven and bake for 25 minutes, flipping half way until caramelized (this is where the magic happens and all of those amazing sugars in the veggies come to the surface)
- Remove from the oven and let cool. Eat as a snack or topping on a salad. So good!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 20 Saturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Sodium: 58mg Carbohydrates: 4g Fiber: 3g Sugar: 3g Protein: 1g