Bring on the Veggies

Since going gluten free, I’ve found a way to satisfy my love of starchy foods without relying solely on breads and muffins. Enter the glamorous world of root veggies…think sweet jewel yams and savory butternut squash. The great thing about these foods lies in their nutritional content (squashes and sweet potatoes are loaded with skin-supporting Vitamin A).

And the list doesn’t end there. Root vegetables include other great options like beets, pumpkins, and Brussels sprouts.

I was in the mood for a hearty fall dish, so I experimented with a new oven-bake. This dish is customizable, so you can really add whatever veggies you have on hand. I opted for garnet yams, Brussels sprouts, and chopped honeycrisp apples. This combo was the perfect mix of sweet and savory!

I tossed in some olive oil and rock salt, then baked my dish for about 30 minutes at 400 degrees. Make sure to check yours occasionally, depending on what you put in. Roasting the vegetables brings out their natural sweetness – look for a tender texture and a nice golden-brown color.