Winter Root Veggie Stir Fry (Vegan Friendly)

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READY IN: 25mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups root vegetables (mixed, peeled, sliced about à 1/4-inch bite-sized root vegetables. Read recipe intro for suggestions)
  • 2
    thinly sliced carrots (about 1 1/2 cups)
  • 1
    medium chopped onion (about 1 cup and I sliced the onions instead)
  • 2
    tablespoons cooking oil (be sure to use an oil with a high smoke point)
  • 12
    teaspoon salt-free garlic powder
  • 3
    tablespoons parmesan cheese (we tried feta cheese)
  • 1
    medium beet, raw, peeled and grated
  • salt, to taste
  • Garnish
  • fresh parsley, minced (optional)
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DIRECTIONS

  • Rinse and rub the root vegetables clean in cool running water.
  • Prepare vegetables and combine all except the grated *red* beets.
  • Heat a skillet to medium temperature (about 350 degrees) with oil. Stir-fry the veggies (except *red*beets) until tender. I stir fried everything about 8-10 minutes until the root veggies were browned and the onions crispy and starting to caramelize. Add the garlic powder the last minute of stir frying.
  • Serve hot with cheese, raw grated beets and parsley on top. Season to taste with salt and cracked black pepper.
  • Serving suggestion from Cookgirl's kitchen: We served the veggies over long grain brown rice. If desired, accompany the stir fry with a small mixed greens' salad.
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