Transform root vegetables and greens into dinner in 30 minutes!

By Lakshmi:

If you’ve read a few of my posts you know how I like to whip up a meal with whatever is available.  Today, the “whatever” happened to be some root vegetables and greens.  Here’s how I turned these ingredients into a dish that could be eaten alone, used as a stuffing for a veggie wrap or simply be served on a bed of hot rice or quinoa!

The ingredients:

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The root vegetables: A radish, half a beetroot, a yam and a red onion
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A bunch of fenugreek leaves (available at Indian markets), but you could use spinach or kale as well.

The process:

I chopped the root veggies and greens and threw them together in a pan with salt, crushed red peppers, olive oil and roasted the veggies for 30 minutes in an oven preheated to 450 degrees.

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The veggies and greens ready for roasting.

The outcome:

Out of the oven came the beautiful dish pictured below.  The sweetness of the yam, the crunchiness of the beet and radish, the fragrance of the onion and the slight bitterness of the fenugreek leaves all melded together to create this totally yummy, healthy concoction!

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Presenting roasted root veggies with fenugreek leaves!

I’d love to hear from you on quick meals you put together with the ingredients that are floating around in your home 🙂


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