[media id="PRD__4e14cc4f3037a9_45144568" title="Dr. Robin Miller - eating fruits and vegetables and longevity"]

One of my favorite vegetarian dishes that I discovered during the Ultimate Reset is Roasted Vegetables.  I was surprised at how delicious even carrots were.  I never liked carrots before.  To be honest, there are a lot of vegetables I didn't like before until I tried the recipes provided with the Reset program.  I hope you enjoy!

1 large onion, thinly sliced
3 1⁄2 lbs sweet potatoes, cut into 2-inch pieces (about 4 large sweet potatoes)
2 large beets, cut into 2-inch pieces
2 large carrots, cut into 1-inch pieces
5 garlic cloves, crushed
1 1⁄2 tsp olive oil
2 T dried dill weed
1 tsp Himalayan Salt

Toss cut vegetables, garlic, oil, dill, and salt in a bowl. Transfer to baking sheet (it should not need to be oiled since the vegetables are oiled) and roast in a 450° F oven (no need to preheat oven) for about 50 minutes, or until the vegetables are not hard, and have browned. During the last 30 minutes of roasting, toss vegetables every 10 minutes to ensure they do not burn on any one side.

Variations: Use different types of herbs or spices in place of dill weed (such as rosemary, basil, or garam masala for an Indian flavor).