Roasted Root Veggies


Prep Time

10 Minutes

Cooking Time

25-35 Minutes

Yields

4-6 Servings

Ingredients

  • 1 sweet potato
  • 2 parsnips
  • 2 carrots
  • 2 turnips or 1 large rutabaga
  • 1 daikon radish (or substitute/add in other favorites, like squash)
  • extra virgin olive oil
  • salt and pepper
  • herbs: rosemary, thyme or sage (fresh if possible)

Directions

Preheat oven to 375 degrees.

Wash and dice all vegetables into bite-sized cubes.Place in a large baking dish with sides.

Drizzle with olive oil; mix well to coat each vegetable lightly with oil.Sprinkle with salt, pepper and herbs.Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.

Notes

Roots like carrots, sweet potatoes, and turnips, are a rich source of nutritious complex carbohydrates. Instead of upsetting blood sugar levels like refined sweet foods do, they help regulate them.


Tip: Any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish.

Credit

© Integrative Nutrition, Inc.