cW Recipes: Roasted Root Vegetables with Goat Cheese and Marcona Almonds
These straightforward but hearty recipes are a simple, quick way to keep your stomach happy and healthy while on the go.

Serves 4

Recipe ingredients


  • 4 large carrots (preferably tricolored: orange, yellow and purple)
  • 2 red beets
  • 1 Japanese sweet potato
  • 1/2 large red onion
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/4 cup goat cheese, crumbled
  • 1/2 cup Marcona almond


  1. Heat oven to 375 F. Line a large baking sheet with aluminum foil.
  2. Clean root vegetables under running water. Pat dry.
  3. Peel carrots and beets with a vegetable peeler or a sharp knife.
  4. Cut carrots, beets, sweet potato and onion into 2-inch pieces and add to a large bowl.
  5. Sprinkle with salt and garlic powder until vegetables are evenly coated.
  6. Add vegetables to the lined baking sheet and spread evenly to form a single layer.
  7. Bake for 45-55 minutes or until vegetables begin to brown on the edges. Cool for 10 minutes.
  8. Pour vegetables into a large bowl and add goat cheese and almonds. Mix until evenly distributed.


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