Light Meals: Root Vegetable Roast

330 calories

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New dishes mean an excuse to show off new guns.

The ProFit and I recently went on a mini road trip to West Virginia.  We stopped at the local Walmart, where my brother noticed beets for sale.  He bought two on a whim, leaving me asking myself (and him), “Ew, what the heck am I supposed to do with these?”  After scouring the internet for ideas, I decided on a turnip/carrot/beet roast.  At the very least, I figured the other vegetables would overpower the weird beet flavor.

I chopped up four turnips, the two beets, then added a small bag of baby cut carrots.  I dumped them onto a baking sheet (I don’t have a roasting pan–don’t judge) and coated them with a little canola oil.  I also added a drizzle of fat-free balsamic salad dressing (I don’t have any balsamic vinaigrette, either–don’t judge), plus a sprinkling of salt, pepper, red pepper flakes, Italian seasoning, and minced garlic.  Cook that for an hour in the oven at 400 degrees F and, hey, you have food.

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Italian craftsmanship ❤

When we move out of the city and have our own garden, I suspect we’ll be making this meal a lot as a cheap way to stay alive.

True story: We bought the turnips at our local grocery store.  There was a sign above the turnips that read something like: “Turnips: a vegetable having white skin with a purple tint.”  I was laughing at how basic that description was until we got to the checkout line and the cashier asked us what vegetable it was we were buying.  I guess city folk don’t actually know what turnips are.

Cashiers are always confused by portabello mushrooms, too.  They ask us, “What kind of mushrooms are these?”  Every.  Single.  Time.  Do these people not eat anything that doesn’t come pre-assembled in a cardboard box?