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 it. It’s gluten free, Paleo, nutrient dense and tastes amazing.
Hello friends! How’s your day going? I hope you had a wonderful morning. Yesterday was a whirlwind of fun: Anna and I shot 3 of the Winter Shape-up videos with Grant. It was so great to catch up with Anne, and also see Grant again. He is the mastermind behind many of mine YouTube videos Moreover Soli Beat. We went through pure strength, strength + HIIT, + warm up videos for the challenge. I’m so excited!!
After the shoot, Anne and I headed to Fig Tree to get lunch. I always dread telling 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, grocery store, brewery, juice bar, basically everything you could want.”
I almost always get the portobello mushroom sandwich, but then I saw breakfast on the menu and that was a no-brainer.
With kombucha:
Anne and I enjoyed lunch (it was so good!) and chatted about all things life and blogging. We got out of there because after shooting the workouts + sitting for a while, the pain 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 was while I was teaching and he thought I peed during the lesson, so nope. Apparently, it wasn’t the worst thing that could have happened haha.)
I had to connect to Bluetooth for the music and once I finally connected, I went to start my playlist and… nothing. It was a white blank screen. I panicked for a second and then decided to play the POSH podcast for our class since it actually worked. Surprisingly, it all worked out (lame pun) quite well. We ended up doing a ton of heavy climbing and sprinting to the beat of the music and it gave the class a fun *club* vibe. Also, since we had no idea what to expect, the class went by very quickly.
So for today, I have a very easy, tasty and healthy side dish for you. Let’s talk about this Dijon Honey Roasted Root Recipe!
These came together because I was trying to think of vegetable side dishes for the holiday season. So often when we ask our friends what we can take over, it’s usually a side dish, dessert or salad. I love roasted vegetables because they bring out a depth of flavor and the seasonings are the perfect combination of sweet, spicy and salty.
When we started making this recipe with roasted vegetables, Liv said, “Hey, Mom. I don’t like those white carrots.”
He definitely changed his mind when they came out of the oven. They were a big hit with the whole family!
They would also be delicious in a warm green salad with sauteed kale and sliced roast chicken.
Here is the recipe if you want to try it!
Roasted Vegetables with Honey-dijon Root
Honey Dijon Roasted Vegetables are a perfect, healthy side dish for the holidays or Thanksgiving. It’s also Paleo and gluten-free! Make a batch to take with you when a hostess says to bring a side dish, or make a batch to enjoy in warm salads with grilled chicken.
- Preparation time: 10
- Cooking time: 40
- Total time: 50 minutes
- 16 oz carrots, peeled and coarsely chopped
- 16 oz parsnip, peeled and coarsely chopped
- 8 ounces steamed beets (I use Trader Joe’s), sliced
- 2 tbsp avocado oil
- 1 teaspoon honey
- 1/2 tsp Dijon mustard
- 1/4 tsp garlic powder
- Salt and pepper to taste
- Fresh thyme, basil or rosemary for garnish
- 1. Preheat the oven to 375 and spray a non-stick cookie sheet with olive oil or brush with oil.
- 2. Place the chopped vegetables in a large resealable bag.
- 3. Whisk in the avocado oil, Dijon, garlic powder and honey until smooth. Pour into the bag, and season with salt and pepper.
- 4. Press the bag with your hands and move the vegetables around to coat them completely with the dressing.
- 5. Spread the vegetables on the cookie sheet in an even layer and season again with salt and pepper.
- 6. Bake for 35-40 minutes, turning once in the middle. Remove from the oven when they are soft and golden around the edges.
- 7. Serve hot, with fresh chopped herbs.
When you’re invited to a party, what’s your go-to side dish or salad? I usually bring an awesome dessert and a huge kale salad.
ho ho
Gina
