A Veggie Dish Guests Will Love

Your Thanksgiving spread doesn’t have to sacrifice nutrition to leave guests clamoring for more. Personal chef Elizabeth Snader of La Femme Gourmet specializes in seasonal, organic cooking, and her roasted veggie sidedish is sure to be a fan favorite. Best of all, it's low in calories and packed with vitamins and antioxidants. With a few dishes like these, you'll be able to enjoy that pumpkin pie sans guilt!

Roasted Root Vegetables With Pistachios
Serves 8-10

Unbleached parchment paper
1 cup organic pistachios, shelled
1 lb. organic red beets, peeled and cut into 1-inch pieces
1 pound organic golden beets, peeled and cut into 1-inch pieces
1 pound organic rutabagas, peeled and cut into 1-inch pieces
1 pound organic parsnips, peeled and cut into 1-inch pieces
1 pound organic carrots, peeled and cut into 1-inch pieces
6 organic shallots. peeled and sliced thin
3 organic leeks (white and pale green parts only), cut into 1⁄2-inch rounds
1⁄2 cup organic olive oil
1⁄4 cup organic honey (optional if watching sugars)
Sea salt, to taste
Fresh ground black pepper, to taste

Heat oven to 350 degrees Fahrenheit. Use bottom and center oven racks. Line 2 large baking sheets with parchment paper. Lightly toast pistachios in dry sauté pan; set aside. Combine all vegetables in a large bowl. Coat with oil and honey. Toss to coat vegetables evenly. Season with sea salt and black pepper. Divide mixture between parchment-lined baking sheets. Roast vegetables for 30 minutes, stirring occasionally. Continue to roast until vegetables are fork-tender, about 45 minutes longer. Transfer vegetables to large serving bowl, add pistachios, adjust salt and pepper if needed.