Roasted Root Vegetables
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Servings: 10 1/2 cup servings
Prep Time: 10 minutes
Total Time: 55 minutes
This simple roasted root vegetables recipe combines the vegetables of the season into a sweet and tasty side. Roasting caramelizes the sugar in vegetables, creating a mellow, nutty and sweet flavor. Bonus: these veggies are all packed full of nutrients to keep you going through those cold fall and winter months.
Wondering which veggies to add to your dish? Here are some of the MVPs. Beets are known for their deep rich ruby color and an earthy flavor that turns mellow and sweet when cooked. Have a marathon coming up? People who drink beet juice before an intense workout can keep going 16% longer. Beets are high in nitrates, which helps lower blood pressure, and they’re rich in betaines, antioxidants that lower inflammation and can help fight off cancer. Parsnips are high in fiber and vitamin C, to help ward off the season’s bloat and colds. They are also apart of the cancer fighting cruciferous family, like Brussels sprouts, cabbage and cauliflower.
Onions are high in biotin, which helps keep hair, skin and nails strong and healthy, and also helps rev up metabolism. Onions have a rich array of phytonutrients, including quercetin, that help lower cholesterol, reduce the risk for many types of cancer, and lower inflammation. Garlic everyday keeps the doctor away! British researchers found that people who had garlic everyday for 12 weeks were two thirds less likely to catch a cold! Allicin, an active ingredient, was credited for garlic’s potent powers. Sweet potatoes and carrots are filled with fiber and eye healthy beta-carotene.
Instructions:
Preheat oven to 425°. Peel vegetables (optional) and chop into evenly sized pieces of about 1 - 1 ½ inches. Thin vegetables, such as carrots or parsnips, may be left whole or sliced at an angle.
Place vegetables on a parchment or foil lined baking sheet. Toss with olive oil and spices. Spread out vegetables so they are in a single layer on baking sheet.
Bake for 20 minutes. Stir vegetables and add minced garlic. If vegetables look dry, stir in additional oil. Bake for another 25 minutes, or until vegetables are slightly browned on the outside and tender when pierced. Add additional salt and pepper as needed. Garnish with rosemary or thyme.
*Beets will stain other vegetables. If you wish to avoid this, bake separately or use golden beets. Additionally you can add more potatoes, turnips.. whatever’s in your vegetable drawer or sounds delicious!
Ingredients:
1/2 lb sweet potatoes, or 1 medium sweet potato
1/2 lb carrots, about 4 carrots
1/2 lb parsnips, or about 4 parsnips
6 medium sized beets
1 large white onion
5 cloves garlic
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon rosemary
1 tablespoon thyme
