Description
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.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 400°F (205°C) and prepare vegetables in uniform pieces.
- In a large bowl, toss vegetables with olive oil, balsamic vinegar, garlic, rosemary, salt, and pepper.
- Spread vegetables on a baking sheet in a single layer.
- Roast for 30–35 minutes, stirring halfway through.
- Sprinkle with spinach seeds before serving if using.
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: Functional Food
Nutrition
- Serving Size: 1 plate
- Calories: 195
- Sugar: 7g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg