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.


Cancer & Environment

Tiny Particles, Huge Problems

All plastic products shed “microplastics” — minute particles that are infiltrating the water we drink, the air we breathe and even our own bodies. Research into the effects of microplastics is still young, but signs point to potentially devastating long-term impacts on the environment and human health.

Read More »
(Y)our Stories

The Art of Slowing Down

When cW columnist Jessica Walker went on an overseas excursion with her husband after his cancer diagnosis, she learned the small moments of joy are just as momentous as those that seem larger than life.

Read More »