Carrots are delicious raw or cooked to preference. Most root vegetables require a thorough cleaning and trimming and/or peeling before eating. Several root vegetables such as carrots, beets, potatoes, sweet potatoes, and yams can be eaten with the peel, which enhances nutrient content but tends to add a slightly bitter taste.
There is no better season than Fall to incorporate the rich colors and flavors provided from these nutritional powerhouses. The immune enhancing properties of some root vegetables come in quite handy during the dreaded cold and flu season that picks up with the onset of Fall. The deep flavors and warm, earthy qualities
lend to the comforting
feel of seasonal cooking.
Take time this Fall to
explore an ancient
approach to eating and
discover your roots!
Your root vegetables, that is.
Roasted Roots
Yields 8, 1 cup servings
2 sweet potatoes, cut into 1” cubes
3 medium red potatoes, cut into 1” cubes
1 large red onion, cut into 1” cubes
3 whole beets (fresh), with leaves and
root tip removed and cut into 1” cubes
1 bulb of garlic, peeled and finely chopped
¼ tsp salt
2 TBSP canola oil
2 TBSP balsamic vinegar
1 TBSP apple cider vinegar
1 teaspoon dried, ground tumeric
½ cup fresh parsley, rinsed and finely chopped
Rinse and trim all potatoes, beets, onion, and garlic. Chop accordingly and place in a large baking dish.
Sprinkle with salt evenly.
In a small bowl, combine oil, both vinegars, and tumeric until well blended.
Drizzle oil/vinegar mix over baking dish and lightly stir root vegetables to evenly coat.
Preheat oven to 400 degrees, roast vegetables for 30-40 minutes, until crisp roast on outside and fork soft on inside of vegetable cubes. Stir occasionally during cooking process to ensure even cooking.
Remove from oven and garnish with a light sprinkle of fresh chopped parsley leaves.
Serve immediately as a yummy side dish.
Refrigerate any leftovers and feel free to use as a delicious accent to eggs with your morning breakfast!
162 calories, 3.5 g fat (0.3 g saturated/3 g unsaturated), 29 g carbohydrates (4 g fiber), 4 g protein