Roasted Root Vegetables with Dressed Arugula

The holiday season often brings some overwhelm and exhaustion, which makes eating well simply hard! This colorful recipe will help brighten the dark days of winter and is sure to ease stress by adding a bouquet of antioxidant nutrients, good fats, fiber, and flavor in an easy-to-make winter dish. Colorful beets, carrots, and rutabaga tossed in olive oil and rosemary, roasted to golden perfection will help boost your mood and you can feel good knowing you're treating yourself to a nutrient-packed lunch or side dish that is perfect for the season.

Active Prep Time: 25 mins ∙ Cook Time: 35 mins ∙ Serves: 4

INGREDIENTS

1 rutabaga

6 small to medium beets

1 pound carrots

1 tablespoon olive oil

1/2 teaspoon dried rosemary

1/4 teaspoon ea. garlic and onion powder

1/4 teaspoon ea. salt and pepper

6 cups fresh arugula

Red Wine Vinaigrette

1 1/2 tablespoons olive oil

1 tablespoon red wine vinegar

1 tablespoon water

1 1/2 teaspoons Dijon mustard

1 1/2 teaspoons honey

1/4 teaspoon dried rosemary

Salt and pepper, to taste

DIRECTIONS

Preheat oven to 425°F.

Slice the 1/4-inch of the outside of the rutabaga away with a chef's knife to peel on all sides, then trim the ends. Slice into 3/4-inch discs, cut those into sticks, and finally chop into 3/4-inch cubes. Transfer to a mixing bowl.

Use a vegetable peeler to peel the beets and then chop into 3/4-inch pieces (smaller beets can be easily quartered to achieve the same thickness as the rutabaga). Transfer to the mixing bowl with the rutabaga.

Peel and chop carrots into 3/4-inch pieces or planks. Transfer to the mixing bowl with the other vegetables.

Toss the chopped root vegetables with olive oil, dried rosemary, garlic powder, onion powder, salt, and pepper. Transfer to a sheet pan.

Roast 30–35 minutes, flipping twice to evenly brown. Cook until golden brown on the outside and fork-tender.

Meanwhile, prepare the vinaigrette by whisking together all ingredients.

Toss the fresh arugula in the vinaigrette before serving over top the roasted vegetables.

Calories per serving: 230 ∙ Fat: 9g ∙ Net Carbs: 22.5g ∙ Fiber: 10g ∙ Sugars: 19.5g ∙ Protein: 7g