Earthy beets turn sweet and tender when roasted. Preheating your baking sheet speeds up the roasting time and gives the beets a quick, flavorful sear. Honey and lemon juice add sweet and tangy notes.

Ingredients

• 2 TBSP avocado oil
• ¼ tsp salt
• ¼ tsp ground pepper
• 2 pounds medium beets, peeled, halved, and cut into small wedges
• 2 TBSP liquid or raw honey
• 2 TBSP lemon juice

Instructions

1. Place a large rimmed baking sheet in the oven and preheat to 425°F.
2. In a large bowl, combine the oil, salt, and pepper. Add the beets and toss to coat.
3. Transfer the beets to the hot baking sheet and roast for 20–25 minutes until almost tender. Remove, drizzle with honey and lemon juice, toss, and continue roasting for about 5 minutes more.

This super simple, quick, and fuss‐free curry is made with just 10 ingredients. Serve it with rice or roti for a tasty vegan meal your family will love.

Ingredients

• 2 TBSP olive oil
• 1 yellow onion, peeled and finely chopped
• 3 large garlic cloves (or 6 small), peeled and finely chopped
• 1 1/2-inch piece of fresh ginger (about 3 tsp grated)
• 2 tsp coriander
• 1 tsp turmeric
• 1 tsp smoked paprika
• 3/4 cup coconut milk (full fat)
• 1/2 cup water (add extra if you prefer a thinner curry)
• 2 TBSP chopped cilantro (plus extra for garnish)
• 4 carrots, peeled and sliced
• Salt and pepper to taste

Instructions

1. Peel and finely chop the onion, ginger, and garlic.
2. Heat olive oil in a large frying pan over medium heat and sauté the chopped onion for about 5 minutes, stirring frequently.
3. Add the ginger and garlic, then sauté for another 5 minutes.
4. Add the carrots, coriander, turmeric, smoked paprika, coconut milk, water, and chopped cilantro. Stir well, cover, reduce heat slightly, and simmer for about 8 minutes until the carrots are tender.
5. Remove from heat, season with salt and pepper, garnish with extra cilantro, and serve.

Note: The curry may seem thin when first removed from the heat but will thicken as it cools. Adjust the water quantity if you prefer a thinner consistency.

Enjoy an easy, family-approved dinner made on one sheet pan!

Ingredients

• 1 1/2 pounds chicken breast, cut into bite-sized pieces
• 1 pound Brussel sprouts, quartered (if large)
• 1/4 cup balsamic vinegar
• 1 tsp garlic powder
• 2 TBSP olive or avocado oil
• 1 TBSP dried basil
• 1/2 TBSP dried oregano (or to taste)
• 1 tsp sea salt

Instructions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, whisk together the balsamic vinegar, garlic powder, oil, basil, oregano, and sea salt.
3. Add the chicken and Brussel sprouts and toss to coat.
4. Spread the mixture in a single layer on the baking sheet.
5. Bake for about 20 minutes or until the chicken is cooked through and the sprouts are tender.
6. Serve immediately on its own or with your favorite side.

Made with just 8 ingredients, this dish is a creative way to add veggies to your table. The vibrant pink sauce is blended from cooked beets, cottage cheese, Parmesan cheese, and garlic, then tossed with pasta for a quick, nutritious weeknight dinner.

Ingredients

• 1 pound pasta
• 2 TBSP extra virgin olive oil
• 3 cloves garlic, thinly sliced (or 1 tsp garlic powder)
• 6–8 ounces cooked and peeled beets (roasted for vibrant color)
• 1 cup cottage cheese (reduced fat if desired)
• ⅔ cup grated Parmesan cheese (plus extra for serving)
• ¾ tsp kosher salt
• ¼ tsp ground black pepper
• Finely chopped parsley (optional garnish)

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of the pasta cooking water, then drain and return the pasta to the pot.
2. While the pasta cooks, heat olive oil in a pan over medium-low heat. Add the sliced garlic and cook slowly until golden brown (about 1–2 minutes), then set aside. (If using garlic powder, skip this step.)
3. Add the cooked beets, cottage cheese, Parmesan, salt, pepper, and ½ cup of the reserved pasta water to a blender. Add the toasted garlic and olive oil, and blend until smooth.
4. Pour the beet sauce over the hot pasta and stir to coat. If needed, add a splash of pasta water to achieve your desired consistency.
5. Serve immediately, topped with extra Parmesan and garnished with parsley if desired.

Notes

1. Any kind of pasta works—try whole wheat, gluten-free, or bean-based varieties.
2. Toasting garlic in olive oil intensifies the flavor; alternatively, roast a head of garlic with the beets or use raw garlic for a stronger kick.
3. You can substitute ricotta cheese for cottage cheese if you prefer.
4. Toasted chopped walnuts add a delightful crunch when sprinkled on top.