Jan 122013
 

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

Ingredients:

  • olive oil spray
  • 1 acorn squash, halved, seeded, and sliced (any type of squash works)
  • 6 carrots, peeled, cut into 1 to 2-inch pieces
  • 3 parsnips, peeled, cut into 1 to 2-inch  pieces
  • 4-5 beets, washed and cut into wedges (no need to peel)
  • 1 onion, cut into 1-inch pieces
  • Other options: celery root, any type of potato, rutabaga, leeks
  • 1 tablespoon fresh chopped herbs (I used half rosemary and half thyme)
  • 1/4 cup olive oil
  • 6 garlic cloves, peeled

  • Directions: Preheat to 400°F and spray 2 baking sheets with olive oil spray. Combine all remaining ingredients except garlic in large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes. Stir vegetables and add 3 garlic cloves to each sheet. Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 30 minutes longer. Transfer roasted vegetables to serving platter and then serve.


    Enjoy!

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