Roasted Detoxifying Vegetables
Serves: 6
This roasted veggie combo is insanely and addictively delish--and it also packs a detoxifying punch. Yes, this delish salad helps your body to fight damaging free radicals and aids the liver in both phases of it's detoxification. Yes! who's got your back (and your body) baby? We do! :)
  • 4 Large Carrots (7-1/4" to 8-1/2" long, cut in sticks)
  • 2 Large Turnips (about 2 -1/2 cups, cut in sticks)
  • 1 small Rutabaga (about 2 cups cut)
  • 1 medium- large parsnip (abotu 1 cup sticks)
  • 4 watermelon beets (or two cups sliced) regular beets are ok)
  • ¼ cup chopped parsley
  • 2 cloves garlic, pressed (or as an alternative, blend them in food processor)
  • dash of cayenne pepper (paprika is OK, if prefer)
  • dash of cinnamon (optional)
  • Olive in spray container
  • ⅛ teaspoon sea salt
  1. Preheat oven to 425 degrees. Spritz a baking sheet with oil to prevent sticking. Slice all veggies in large stick-like shapes except rutabaga. Chop rutabaga horizontally so that you get coin-shapes. Cut them in half to make a half moon-shape.
  2. Lay the veggies on a flat layer on the baking pan and add parsley and spritz with olive oil so that all veggies are evenly very lightly coated with oil.
  3. Mix the spices together in a small ball and sprinkle over veggies.
  4. Place veggies in oven and allow to roast for about an hour, stirring them after about 30 minutes to prevent burning and cook evenly. The longer you roast them (without burning them, the sweeter they get).
Nutrition Information
Serving size: 1 Serving Calories: 88 Fat: <1 g Carbohydrates: 20 g Sodium: 155 mg Fiber: 6 g Protein: 3 g
Recipe by Nutrition Twins at