Fruits & Veggies Monday {Root Veggie Time!}

Happy Monday folks! Of course that means it is time for @lenasveganliving's #fruitsandveggiesmonday! Lena has some yummy cookies she's serving up on the competition post, and it looks like there is plenty of delicious meals being shared around the community. I've got my snack in hand so I don't get too hungry looking at everyone else's creations!

Last week I got a little excited with my mega-post, so this week I'll tone it down and focus on a simple seasonal classic--root veggies! I just can't get enough of these ground goodies this time of year. I make different variations of this all during the cooler months. Potatoes of all kinds, fennel, beets, parsnips, carrots, celeriac, and all the other awesome veggies grown in the dirt. This week I opted for a combination of roasted beets, fennel, sweet potatoes and a small butternut squash (ok the squash isn't technically a root veg, but it's still delicious and nutritious!).

Besides just looking so darn pretty cut up all together, this is one of the easiest side dishes you can make. As long as you cut up your veggies according to how quickly they cook, all you have to do is prep them then toss together on a pan and roast away! I used the fennel fronds and some Italian seasoning on these then popped in the oven at 375 degrees Fahrenheit for about an hour, stirring a few times to keep from sticking and make sure the veggies are cooked thru.

With all of the different colors we are getting a whole host of vitamins and antioxidants to keep our bodies healthy as we get into cold and flu season. Did you know fiber is actually a great tool in your arsenal for immune health? Plant fiber helps feed the good bacteria in your digestive tract which is your body's first line of defense against nasty bugs. More and more research is coming out about how important a healthy gut is to overall wellness. Loading up on whole foods is a great start to keep those bellies happy!

I tried to be as efficient as possible with my oven usage yesterday by making vegan pumpkin muffins first. While those were cooking I prepared my veggies for roasting, then adjusted the temperature before tossing those in. As the vegetables were going I put together my favorite Tempeh Loaf from the Happy Herbivore. That finished out my cooking for the day and rounded out one of our meals. I go ahead and portion mine out most of the time since I tend to have to eat meals at work. Perfect to grab and go!

I also need to brag on @dksart for a quick minute. ;) He made a delicious vegan pizza from scratch for our Saturday night meal! Whole wheat homemade crust loaded up with all kinds of veggies. How about that for a weekend night in? I'm happy to relinquish my kitchen duties for a meal like that any night of the week.

Speaking of kitchen duties...time to put together some potato soup for dinner on a dreary Monday! It is soup weather here for sure. Have a great week everyone!

Banners by @woman-onthe-wing, @dksart and @bearone for @steemusa