Root vegetables are notoriously shamed for their high starch and sugar content, but coming up with balanced meal ideas is easier than you think! Below are three really easy recipes you can make on the fly with just a few added ingredients.
Butternut squash noodles aren’t the typical type of voodle (vegetable noodle) that comes to mind when you think of gluten-free noodle alternatives. And if we were talking about covering it in tomato sauce, we’d be on the same page. However, a gluten-full recipe I’ve always loved is butternut squash raviolis in a maple cream sauce, so I thought to myself: why not just use butternut squash noodles?
Double the honey, please! Roasted Honeynut Squash has been a favorite for me this season. They are just so cute, easy to peel, and have such a sweet flavor that they taste like a mini concentrated butternut squash—which is exactly how they were designed!
As a kid, I played this game with my friend where we’d blindfold each other and take random food or condiments from the fridge and get the other person to guess what it was. It would always end in tears when one of us reached for the hot sauce. All of this by way of saying, I’ve always been interested in weird things you can actually eat.
As a mom of a busy toddler, I know the struggle to come up with quick healthy meals, so I have a lot of love for anything I can throw on a baking sheet like this roasted butternut squash and onions dish. While the squash and onions are roasting, you can make the rice, and then toss it together for a complete vegetarian meal.
Did you know that carrots were originally purple, yellow, and sometimes white? But in the 1700s the orange carrot was born, and it was preferred because it had higher amounts of beta carotene. Fascinating, right? Well, the Honey-Glazed Carrots recipe I’m going to share with you today is so flexible that you can make it with orange carrots, yellow carrots, or purple carrots. You can also mix it up and add parsnips!