Roasted veggies and lots of herbs make for a simple, immunity-boosting side dish for your Thanksgiving dinner.
Thanksgiving is this Thursday, which is something I didn’t realize until this morning when I set out to write this piece. If you’ve found that you similarly no longer have a concept of time and are scrambling to figure out something easy and last-minute to serve as a side, look no further. In this episode of Well+Good’s YouTube series Plant-Based, herbalist and holistic health coach Rachelle Robinett shows us this easy roasted vegetables dish that is delicious, and full of antioxidants.
“This recipe includes your pick of vegetables,” Robinett says. “Eating the rainbow is the goal kind of always, but especially with plant-based foods. And when we do that we get a real variety of phytonutrients, phytochemicals, vitamins, minerals, and things for our immune system.” She chops up carrots, beets, broccoli, red bell pepper, Brussels sprouts, sweet potato, and red onion, all of which bring their own good-for-you benefits quite literally to the table. (Unless you’re me, in which case they bring those benefits to the couch because you just discovered Bachelor in Paradise so you need to be in front of the television.)
On a separate pan, Robinett roasts Kalamata olives, cherry tomatoes, and lemon. “A lot of times when we want salt we think of nuts or chips, but olives are great source of healthy fat and salt,” she says. “Tomatoes contain lycopene and lycopene is actually more accessible to us more easily absorbed when the tomatoes are cooked even just a little bit.” Plus the vitamin C in lemon helps your body absorb more iron from your roasted greens. Once roasted, she puts all the ingredients into a bowl and adds lots of fresh cilantro, parsley, basil, and mint. A drizzle of tahini finishes off the dish.
Simple? Yes. Fancy? Also yes. Watch the video to learn exactly how to make these easy roasted vegetables.
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