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Lemon-Roasted Beets, Brussels, and Yams

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1Lemon-Roasted Beets, Brussels, and Yams Empty Lemon-Roasted Beets, Brussels, and Yams on 23rd December 2009, 12:44 pm

Lemon-Roasted Beets, Brussels, and Yams

Preparation Time: 10 Minutes
Cooking Time: 1 Hour
Serving Size: 4-6 Servings

This roasted vegetable dish makes for a colorful medley of beneficial vitamins and minerals. Eating beets can help reduce bad cholesterol levels, while brussels sprouts contain phytonutrients, which stop free radicals from damaging cells. Sweet potatoes or yams are a great sweet vegetable that helps curb sweet cravings if added to your weekly diet. This dish is rounded of with a splash of lemon, which is alkalizing and makes a great liver tonic.

Many studies have show that a phytonutrients in Brussels called sulforaphane helps increase the body’s detoxification enzymes, reduce DNA damage, and fight against many types of cancer.

1 large beet, cubed
2 cups Brussels sprouts, ends trimmed and cut in half
1 medium yam, peeled and cut in chunks
1 lemon, juiced and zested
1/4 cup olive oil
Generous pinch of sea salt
Dash of black pepper
1/4 cup parsley, chopped

Preheat oven to 400 F. Mix all ingredients, except parsley, together in a large bowl making sure all vegetables are coated well with oil. Transfer to a baking dish and cover with foil or lid. Bake for 1 hour, or until beets are tender. Toss with parsley and serve.

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