Sugarless: A 7-Step Plan to Uncover Hidden Sugars, Curb Your Cravings, and Conquer Your Addiction

by Nicole Avena

Sheet Pan Roasted Root Veggies Serves 8 This is the perfect side dish to accompany your dinner if you are aiming to keep your sugar cravings at bay. Packed with nutritious root veggies, this sheet pan side provides healthy starches without the sugar crash. This recipe is for a big batch—make it on the weekend, and you will have a healthy veggie side to accompany your meals throughout the week. INGREDIENTS 4 large carrots, cut into 1½-inch pieces 4 medium parsnips, peeled and cut into 1½-inch pieces 3 or 4 golden beets, trimmed, peeled, and cut into wedges 1 pound red potatoes, scrubbed and quartered 1 medium red onion, cut into wedges ½ cup extra-virgin olive oil, plus more as needed 3 tablespoons fresh lemon juice 1 teaspoon fine sea salt ½ teaspoon freshly ground black pepper ½ cup fresh parsley, chopped 3 tablespoons dried rosemary Preheat the oven to 425°F. Position an oven rack in the center of the oven. In a large bowl, toss the carrots, parsnips, beets, potatoes, and onion with the olive oil, lemon juice, salt, and pepper. Spread the vegetables in an even layer over two large rimmed baking sheets. Roast the vegetables for 40 minutes, or until slightly browned around the edges, tossing the vegetables with a rubber spatula halfway through and rotating the pans to avoid burning. To serve, transfer the roasted vegetables to a large bowl and sprinkle with the parsley and rosemary. Store leftovers in an airtight container in the refrigerator for up to 4 days. Note: This i...

Instead of adding 1/2 cup olive oil, use spray bottle