Low Starch Roasted Fall Veggies a Side Dish for Thanksgiving

• Servings: 2 to 4

• 2 large golden beets

• 1 bulb fennel

• 1 small red onion

• optional: 1 to 2 kohlrabi

• 3 Tablespoons oil (avocado oil, olive oil, or coconut oil)

• 2 pinches of sea salt

• optional: 2 Tablespoon balsamic vinegar

• Optional Garnishes:  a little black pepper + 2 ounces soft goat cheese +  rosemary candied walnuts from my cookbook

Procedure

1. Preheat oven to 425° F.

2. Peel and chop beets. Slice fennel bulb. Peel and chop kohlrabi if using.

3. Toss chopped beets and fennel in oil (and balsamic vinegar) and spread out on a baking sheet and put in the oven for 35 to 40 minutes, until soft.

4. After putting beets in the oven, peel red onion and chop into medium sized pieces about 1/2″ by 1″.

5. Red onions will cook much faster than the beets, so I usually add the onions in when there is 25 minutes left of cooking time. Feel free to add them in for the full 35 minutes if you like your onions a little burnt and crispy (which I actually like a lot too!).

6. Remove veggies from the oven when the beets are soft and fully cooked. You can broil them for the last couple minutes to add some more color.

7. This dish is ready to serve as it, or I sometimes top it with a little crumbled goat cheese, my candied walnuts and black pepper, and any fresh herbs I have on hand, including some of the green fennel fronds.

Check back for more articles and recipes by Patient Worthy Contributor Andrea! In the meantime, share this recipe with friends who might be on a low-starch diet.