I was trying to get a healthy start this week (along with the rest of the world) so I wanted to have plenty of healthy food in my fridge. Roasted vegetables are one of my favorite things to have around because they are soooo easy to make, and so versatile–you can eat them as a side, or throw them in a salad or sandwich. I usually stick with the the standard veggies like peppers, mushrooms, zucchini, but when I was walking through the produce isle I decided that I might as well use the beautiful root vegetables that are in season. I used parsnips, carrots, acorn squash, beets, and onions, but you can use any combo you like.
An in case you didn’t know what some of those vegggie look like, here they are below (I gave my boyfriend a quiz and he got 2 of the 4 correct). Then you just cut them up into bite size chunks, toss with oil, salt, pepper, herbs (I used thyme and rosemary), and whole peeled garlic cloves. Then you just throw it in the oven until they are soft, brown, and delicious. Can’t think of anything much easier than that!
Nutritional highlights: Root vegetables are some of the healthiest out there. The common theme among these vegetables are the high levels of antioxidants (flavonoids in onions, beta carotene in carrots, betalains in beets) which help lower inflammation and thus protect against various ailments. Aside from all that, I love root vegetables because they have a slightly sweet flavor when cooked and they are slightly starchy so they keep me full longer than other veggies.
Roasted Root Vegetables