Roasted Root Vegetables

parsnips

Root vegetables are full of fiber and nutritious complex carbs, which digest slowly – so they do not upset the balance of our blood sugar.  They are full of important vitamins and antioxidants which help our body in many ways.

Prep time: 10 minutes

Cooking time: 25-35 minutes

Yield: 4-6 servings

 

Ingredients:

1 sweet potato

2 parsnips

2 carrots

2 turnips or 1 large rutabaga

1 daikon radish (or substitute/add in your favorites, like squash)

olive oil

salt and pepper

herbs: rosemary, thyme or sage (fresh if possible)

 

Directions:

1. Preheat oven to 375 degrees.

2. Wash and chop all vegetables into large bite-sized pieces.

3. Place in a large baking dish with sides.

4. Drizzle with olive oil; mix well to coat each vegetable lightly with oil.

5. Sprinkle with salt, pepper and herbs.

6. 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.

 

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

 

shared by The Institute for Integrative Nutrition