Combining Asian spices with fall friendly root vegetables is a twist on the usual side dish. Trust me, this will be a go to veggie dish to pair with any meat. Chicken goes nicely here but pork would be an tasty sub.
4 bone-in chicken breast (organic, if possible)
1 tablespoon garlic powder
2 tablespoons yellow curry powder
2 tablespoons chili powder
2 large turnips, large dice
3 medium parsnips, large dice
6 medium carrots, large dice
10 small golden beets (or 2 large), large dice
3 tablespoons extra virgin olive oil
1 tablespoons dried thyme
1 tablespoon dried rosemary
1/2 tablespoon dried sage powder
2 tablespoons distilled white vinegar
3 tablespoons low-sodium soy sauce (or tamari for gluten free option)
Preheat oven to 400 degrees. Mix spices for chicken rub (garlic, curry, chili powder, plus salt and pepper to taste). Drizzle chicken breast with olive oil and rub spice mixture on each piece. Place on baking sheet and cook for 35 to 45 minutes (depending on oven).
While chicken is cooking, bring a large pot of water to boil. Add the diced turnips and parsnips to the water and cook for 2 minutes. Using large spoon, transfer the turnips and parsnips to baking sheet. Continue with carrots in boiling water for 2 minutes followed by beets for 5 minutes.
Season the vegetables with 3 tablespoons of olive oil, thyme, rosemary, and sage. In the same oven, cook the veggie mixture for 25 minutes.
Once slightly browned, remove the vegetables. In small bowl, combine white vinegar and soy sauce. Drizzle with over the vegetables and taste for any needed salt and pepper.
Fill over 1/2 of plate with veggies and a side of chicken for a great Savage Standard portioned plate!
(Note: Some bone-in chicken breast may be larger than protein need. Cutting in half is always an option! Save for lunch!)