Roasted Root Veggies—A Low Carb Thanksgiving Side Dish

roasted vegetablesThanksgiving can be the most daunting holiday of all for those who are trying to lose weight. Every year, people flock to our medical weight loss physician for advice for staying on track during the season of feasts. There are many things you can do to protect the results you’ve worked so hard to attain—and one of them is to provide some healthy alternatives for your Thanksgiving meal.

Studies show that a typical Thanksgiving dinner weighs in at around 4,500 calories. Turkey isn’t the main culprit of this high calorie meal—often times, it’s the sides. Laden with butter, cream, sugar and other diet deterrents, the sides can be what take you to the dark side of the scale.

Why not substitute one of the fattening sides with this low carb recipe for roasted root vegetables? They’re filling, seasonal and the perfect complement to your Thanksgiving turkey.

Enjoy this recipe and visit our blog often for ideas for delicious, low carb dishes. Click through for more info on the benefits of working with a medical weight loss physician.

1 cup new potatoes, diced
1 cup butternut squash, peeled and diced
1 cup celery root, peeled and diced
4 beets, peeled and cut into 3/4-inch cubes
1 cup parsnips, peeled and diced
1 tbsp garlic, minced
1 tbsp fresh parsley, chopped
½ tsp fresh thyme, chopped
2 tbsp extra virgin olive oil
Himalayan sea salt to taste
Freshly ground black pepper to taste

Preheat the oven to 350 degrees. Combine all the vegetables in a bowl and toss. Add the extra virgin oil, garlic and thyme. Toss thoroughly and then season with the Himalayan sea salt and pepper. Put the vegetables on a baking sheet lined with aluminum foil. Roast in the oven for 30 to 35 minutes, or until the vegetables appear caramelized.  Sprinkle the chopped parsley over the vegetables and serve.



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