health coach and foot zonologist dana tran root veggies casserole recipe


1 gold or 2 red potatoes

2 sweet potatoes

1 rutabaga or 2 carrots

1 large beet

½ large onion, sliced thinly

1 cup frozen green peas

½ cup almond or coconut milk (or water)

1. tspn dried herb mix (basil, parsley, oregano)

½ tspn garlic powder

salt & pepper to taste


Preheat oven to 400 F

Wash all roots & potatoes well and cut into ¼ inch slices

Layer the roots, potatoes, and onion into a large casserole dish (one kind for each layer)

Rinse frozen peas and sprinkle throughout casserole dish

Pour milk into casserole dish

Sprinkle all herbs, garlic powder, salt & pepper throughout (or you can massage the vegetables with the spice mixture before you layer them)

Cover the casserole dish and bake for about 45 minutes or until soft.

Enjoy as a hearty dinner with a nice salad!

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