So we turned on the oven to 400F and Tony started trimming and cutting the brussels sprouts while I started washing and chopping the potatoes and preparing the beets.
Our root veggie dinner was not only delicious, but nutritious as well! Beets are a great food for our livers and gallbladders, and brussels sprouts are a part of the cruciferous vegetable family which are high in indole-3-carbinols (I-3-C). These antioxidant molecules are beneficial for our livers. Other members of the cruciferous vegetable family, and also high in I-3-C, are broccoli, cauliflower, kale, and cabbage. So dig up some of your own root and cruciferous veggies and give your liver a treat too!
Ingredients for the Brussels Sprouts:
- Brussels sprouts: trimmed and cut in half
- Olive oil
- Salt and pepper
- Thick balsamic vinegar (or regular balsamic)
- Toss sprouts, oil, salt and pepper together.
- Bake at 400F for 20-30 minutes tossing once.
- Drizzle balsamic over them and serve hot.
Ingredients for the Roasted Potatoes:
- 5-6 potatoes, washed and cut into wedges
- Olive oil
- salt and pepper
- 1 tsp oregano
- 1 tsp thyme
- 3 tbsp lemon juice
- 1 chunk of feta cheese
- Parsley for sprinkling
- Toss oil, salt and pepper, thyme, oregano, and potatoes together.
- Bake at 400F for 30-35 minutes.
- Marinate the feta cheese in lemon juice while the potatoes are cooking.
- Toss potatoes, feta, and parsley together and serve hot.
Ingredients for Roasted Beets with Feta:
- 3 medium beets
- Olive oil
- Feta
- Tinfoil
- Trim beets, add a dash of olive oil and wrap in tinfoil.
- Bake at 400F for 30-45 minutes.
- Peel off skin, cut into slices and sprinkle with feta and serve!