Roasted Parsnips, Carrots and Beets

Roasted_CarrotsParsnipsBeets

Roasted Root Veggies

Today a classic root vegetable recipe: Roasted Parsnips, Carrots and Beetroot. A three veggie side-dish that works well with many dishes.

Inexpensive and good for your health. Root vegetables are packed with antioxidants. They contain healthful fiber and slow-digesting carbohydrates, which make you feel full and help regulate blood sugar and the digestive system.

One of my favorite sides to any holiday meal or festive dinner. Hearty and warming. Soft on the inside and crispy on the outside. This is an easy perfect roasted veg dish.

Roasted_Parsnips Carrots Beets

 

Roasted Parsnips, Carrots and Beets
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 4 Parsnips
  2. 4 Carrots
  3. 3 Beets
  4. 1 bulb Garlic
  5. 3 sprigs fresh Rosemary
  6. Olive Oil
  7. Salt & Pepper
Instructions
  1. Preheat the oven to 400°F/200°C/Gas6.
  2. Peel the parsnips, carrots and beetroots and slice lengthways (quarter).
  3. Transfer the veggies onto a large roasting tray. Spread them out evenly.
  4. Remove the garlic cloves from the bulb, leave unpeeled, bash them slightly and add to the veggies.
  5. Drizzle with olive oil. Season with salt, pepper and rosemary leaves.
  6. Put into the oven for 45-60 minutes, or until golden and crispy.
  7. Enjoy!
feistyveggies.com http://feistyveggies.com/

Awesome Veggie Burger

Best Veggie Burger

Guess who’s back

First off, I owe you a BIG apology. I feel very ashamed (my face has the color of a tomato whilst writing this) for not having posted in such a long time. It is not okay, I know.

In the next paragraph I will give you all kind of excuses, and after that I will stop giving excuses and get back into sharing healthy, delicious, simple recipes.

So, why the awkward silence? A lot of changes have happened in my life. Positive changes that kind of threw my life upside down. I’ve got engaged and at about the same time my fiancé got his dream job in Denmark which made us decide to move abroad. If you have ever lived abroad, I guess you can relate to the fact that there’s a lot happening at the same time. Basically for me it was a thousand goodbye dinners, leaving behind friends & family, working extra hours to finish work projects, quitting my fulltime job, arranging a million things, selling old stuff, packing, leaving my house and hometown and preparing a wedding somewhere in between.

After everything settled down, I was surprised and moved to see the number of my followers increased, even though I haven’t posted for a while. This definitely helped convince me to get my butt back to writing posts. A huge thank you, for sticking with me.

To make it up to you, today a delicious – or should I say ‘awesome’! – veggie burger recipe. Even my fiancé (yes, I’m shamelessly going to use this word as often as possible) who loves his meats and burgers, was really enthusiastic about this one. So big hurray, grab your cooking gear and let’s get back into the kitchen!

Best Veggie Beet Burger

Ps. This recipe has a longer ingredient list and prepping time, but I find it worth while as it serves 10-12 burgers. Whenever I make it, I’ll just set aside two patties for our dinner and freeze the rest, serving me multiple dinners.

Awesome Veggie Burger
Serves 10
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Print
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Ingredients
  1. 3 cup Chestnut Mushrooms, chopped (250 gram)
  2. ½ cup Pearl Barley
  3. ½ cup Brown Rice
  4. 1 Zucchini
  5. 1 Large Carrot
  6. 2 Beets
  7. 6 tbsp. Sunflower Seeds
  8. 2 tbsp. fresh Parsley
  9. 1 can Lentils
  10. 1 can Chickpeas
  11. 1 tbsp. Mustard
  12. 3 tbsp. Ketchup
  13. 2 tbsp. smoked Paprika powder
  14. 2 Eggs
  15. 1 cup Breadcrumbs
  16. Salt & Pepper
  17. Burger Buns
  18. Garnish: Lettuce, Cheese, Tomato, Pickles, Sauce
Instructions
  1. Finely chop the chestnut mushrooms, put on a baking tray and sprinkle with olive oil, salt and pepper. Put in a preheated oven 180°C/350°F for 12-15 minutes, or until browned and slightly dried out.
  2. Cook 1/2 cup rice and 1/2 cup wheat berries for about 20 minutes, until softened.
  3. Peel the carrot and beets. Grate and squeeze dry the zucchini, carrot and beets. Combine in a bowl, add 6 tbsp. sunflower seeds, 2 tbsp. chopped parsley, 1 can of lentils, the cooked rice and wheat berries. Mix well.
  4. In another bowl, combine the baked mushrooms, 1 can of chickpeas, 1 tbsp. mustard, 3 tbsp. ketchup and 2 tbsp. smoked paprika powder. Pulse on a medium-coarse in a food processor. Slowly add 2 eggs to the chickpea mixture, pulse.
  5. Add the chickpea-mixture to the vegetable mixture. Add 1 cup of bread crumbs to bind. Mix well. Season with salt and pepper. Form into patties.
  6. Bake and serve on a bun with your favourite garnish and sauce.
  7. Enjoy!
Notes
  1. Tip: freeze, for multiple delicious meals!
feistyveggies.com http://feistyveggies.com/

Mexican Sweet Corn Cookies

 Mexican Sweet Corn Cookies

Funky Veggies

Another feisty veggies recipe that just makes me happy! As my recipe collection grows and the more I experiment in the kitchen, the more I realize how versatile vegetables can be. 

These 5 ingredient Mexican sweet corn cookies are just perfect!

For this recipe I’ve used corn flour, so these delicious little treats are also great for gluten free eaters. Delicious with white cheese such as feta crumbled over. Yes, more please!

Mexican-SweetCorn_Cookies

 

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