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–+ servings
Lily Brooks

Alpha-Lipoic Acid Rich Root Vegetable Roast

A colorful oven-roasted medley of sweet potatoes, beets, and Brussels sprouts—rich in alpha-lipoic acid and antioxidants to support glucose utilization and mitochondrial health.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2 servings
Course: Side Dish
Cuisine: Functional Food
Calories: 195
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 medium sweet potato cubed
  • 2 medium beets peeled and cubed
  • 1 cup Brussels sprouts halved
  • 1 red onion cut into wedges
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons spinach seeds optional

Method
 

  1. Preheat oven to 400°F (205°C) and prepare vegetables in uniform pieces.
  2. In a large bowl, toss vegetables with olive oil, balsamic vinegar, garlic, rosemary, salt, and pepper.
  3. Spread vegetables on a baking sheet in a single layer.
  4. Roast for 30–35 minutes, stirring halfway through.
  5. Sprinkle with spinach seeds before serving if using.

Nutrition

Serving: 1plateCalories: 195kcalCarbohydrates: 27gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 8gSodium: 240mgFiber: 7gSugar: 7g

Notes

Swap sweet potato with purple potato for anthocyanins, or use carrots instead of beets if preferred. Store leftovers in the fridge for up to 4 days and reheat at 300°F to preserve nutrients.

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