Ground Yourself With Root Vegetables


roasted-root-vegetables-from-protoflux-at-flickr.jpgAs we say goodbye to the lovely, leafy, garden greens of summer, there’s a whole category of nutritionally valuable fall vegetables that often get snubbed because of their weird looks. Root vegetables pack a powerhouse of vitamins; yet many of us use them for little more than festive fall decorations.

Squash, sweet potatoes, pumpkin, daikons, parsnips, onions, turnip and rutabagas are just a handful of the wonderful bounty that the fall season provides us with. Because root vegetables grow underground, they absorb a great amount of nutrients from the soil and are packed with high concentrations of antioxidants, vitamins C, B, and A, as well as iron. An immunity booster, root vegetables are also high in fiber and are a fine source of slow-burning carbohydrates, giving you sustained energy.  As a bonus, some root veggies are so sensationally sweet when roasted, they help people kick the refined sugar habit.

Try this delicious recipe and receive your root veggie immunity booster!

Roasted Root Vegetables
Prep time: 10 minutes
Cooking time: 25-35 minutes


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)


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.