Roasted Vegetable Medley
I like to roast root vegetables along with brussels sprouts on almost a weekly basis but I’m adding this to the blog this week because I think this dish is also a great addition to the Thanksgiving spread. It is pretty simple yet tasty and full of nutrition.
Root vegetables are nutritional powerhouses and are worth giving a try. Not only are they available in winter when other vegetables are hard to find, but they are also very inexpensive. We got some in our CSA box the past two weeks and I plan to roast them up for Thanksgiving. Experiment with turnips, rutabagas, beets and parsnips, and try out the flavors. They are all great roasted!
Fun fact: Did you know that the rutabaga (also known as swede) is an accidental vegetable? It’s the result of a chance hybridization of turnips and cabbage! Like carrots, rutabagas are high in vitamin C. All root vegetables have lots of fiber and slow-digesting carbohydrates, but beets are extra special. According to Dr. Andrew Weil, “unlike most other red vegetables, which have anthocyanins to thank for their distinctive color (think red cabbage), beets derive their hue from pigments called betalains, which range in color from red-violet to yellow. Betalains, in addition to their antioxidant and anti-inflammatory properties, trigger a family of enzymes that binds toxic substances in cells, neutralizing and allowing them to be excreted from the body”. Beets are great for detoxing!
Adding garlic to the end of the roasting, not only adds flavor, it ups the health benefits as well! Garlic has sulfur compounds, some of which called polysulfides, help to regulate blood pressure.
Give this easy recipe a try for Thanksgiving or the next time you’re roasting a chicken.
2 pounds root vegetables, preferably organic (use potatoes, sweet potatoes, carrots, parsnips, turnips, rutabagas, beets, I also add brussels sprouts which technically aren’t a root veg but add some green and are so good roasted), peeled and cut into 1-inch pieces
1 medium onion, peeled and cut into 1/3-inch wedges
1 tablespoon extra-virgin olive oil
Salt to taste
1 head garlic, separated into cloves and peeled
Chopped fresh herbs like rosemary
1. Heat oven to 400 degrees. Place the root vegetables, brussels sprouts and onion in a roasting pan.
2. Toss the vegetables with the olive oil and salt to taste. Do not crowd the vegetables.
3. Roast the mixture in the middle oven rack for a total of 45-50 minutes, stirring every 15 minutes. After 30 minutes, scatter the garlic cloves in with the vegetables. Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
4. Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.