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.