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This roasted root vegetable dish comes from Sarah, cofounder of Fortify Health. It is one of those recipes that earns a permanent spot on the holiday table. Simple ingredients, flexible flavors, and forgiving timing make it easy to pull together without overthinking it.

Roasted Root Veggies 

Ingredients

  • 1 whole butternut squash, peeled and cubed *

  • 3–4 beets, peeled and chopped *

  • 4–5 whole carrots, sliced *

  • 1 red onion, cut into wedges *

  • 2–3 tbsp avocado oil

  • Salt + black pepper

  • 3–4 cloves fresh garlic, minced

  • Fresh oregano, chopped (to taste)

Use any mix of  veggies you like and quantities depending on the size of your crowd—this is just one of my favorite combos! Have also added brussel sprouts to this before.

Instructions

    1. Preheat oven to 425°F.

    2. Prep the veggies: Cut everything into similar-sized pieces so they roast evenly.

    3. Season: Toss veggies with avocado oil, salt, pepper, garlic, and oregano until coated.

    4. Spread out: Divide the veggies onto two baking sheets. Crowding = steaming. Spacing = crisping.

    5. Roast for 30–45 minutes, tossing halfway. Timing depends on how thick you cut them and how browned you like the edges.

    6. Serve: Great warm, room temp, or tossed into bowls the next day with your fav protein and greens. 

       
  

 

 

This recipe comes from Meredith’s mom and is shared by Meredith, cofounder of Fortify Health. It’s a tried, true, and tested household favorite that was found tucked away in a journal. While the ingredient list is specific, the recipe is forgiving and still turns out delicious even when substitutions are used.

Chocolate Crackled Cookies

Ingredients

  • 8 ounces semi-sweet baking chocolate

  • 3/4 cup flour

  • 2 teaspoons cinnamon, preferably roasted Saigon cinnamon

  • 1 teaspoon chili powder, preferably ancho chili pepper

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/4 cup butter (1/2 stick), softened

  • 1/3 cup sugar

  • 1/4 cup brown sugar

  • 2 eggs, lightly beaten

  • 2 teaspoons vanilla extract

  • Nuts and or chocolate chips, optional

Instructions

  1. Preheat oven to 375°F.

  2. Melt the 8 ounces of baking chocolate using a double boiler. Set aside.

  3. In a small bowl, mix flour, cinnamon, chili powder, baking powder, and salt.

  4. In a separate bowl, beat butter and sugars until light and fluffy.

  5. Add vanilla and eggs, mix well.

  6. Add melted chocolate and mix until combined.

  7. Gradually add the flour mixture, mixing well.

  8. Stir in nuts or extra chocolate chips if desired.

  9. Bake for 10 to 12 minutes.

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