Roasted Roots

The roots of any plant are its anchor and foundation; they are the essential parts that support and nourish the plant. Root vegetables lend these properties to us when we eat them, making us feel physically and mentally grounded and rooted, increasing our stability, stamina and endurance. Roots are a rich source of nutritious complex carbohydrates, providing a steady source of necessary sugars to the body. And instead of upsetting blood sugar levels like refined sweet foods, they regulate them.

Here is my favorite way to eat root vegetables!  Mix and match vegetables to cater to your taste buds and what is available in your area.  Consider turnips, rutabaga, daikon, red potatoes, and hard squashes like butternut.

Ingredients:
1 sweet potato
2 parsnips
2 carrots
1 beet
olive oil
salt
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 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.

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