Roasted Root Veggies
Talk about a feel good food. Roasted roots satisfy on so many different levels. They are warm, sweet, salty, savory, hearty and so, so satisfying. This is one dish where you think to your self, "Could something so simple and d'lishess really be SO good for me?"
And the answer is Yes! Yes. Yes. Yes. And yes!
Root veggies are a rich source of nutritious complex carbs that provide a steady source of necessary sugars to our bodies. Unlike refined sweet foods, the sugars in root veggies actually help to regulate our blood sugar levels... they work with us, instead of against us!! Pretty cool, huh?
Here's a little trick I learned. Sometimes when I find myself with a terrible sweet tooth, instead of diving into the chocolate stash, I'll try to eat something that has natural sugars like dates, bananas, sweet potatoes or even my roasted roots. I figure if I'm gonna go for the sweet stuff, why not go for something that's gonna work with me!
Now don't get me wrong, Lord knows I like me some chocolate or some ice cream every now and then and in those moments there is no carrot crunchy enough OR sweet potato sweet enough that’s gonna change that, but there are a lot of times when I find that some dates or butternut squash really do the job! So I just thought I'd a share... you know... a little "food for thought".
On a different note, this is one side that I love to make on Thanksgiving. It’s another one of those, “SO GOOD, SO EASY” dishes AND it works really well with all of the other Turkey Day flavors!!
It's also quick and easy enough to enjoy on any fall or winter day when you're just in the mood for the kind of food that warms you from the inside out.
Roasted Root Veggies
Ingredients
Be sure not to over crowd your veggies on the baking sheet or they will end up steaming instead of roasting. If they do look crowed, simply divide them onto two seperate baking sheets.2 carrots, peeled and chopped into bite size pieces
1 sweet potato, peeled and chopped into bite size pieces
4 small parsnips, peeled and chopped into bite size pieces
1 small butternut squash, peeled and chopped into bite size pieces
10 cloves of garlic in their peel
1 tbsp chopped rosemary
1 ½ tbsp extra virgin olive oil
Salt and pepper to taste
Directions
Pre heat oven to 400.
Put all your veggies in a large bowl and toss with olive oil, rosemary, salt, and pepper. Dump everything onto a baking sheet in a single layer and pop into the oven for 25-35 minutes. Enjoy!
Serves 4.
Nutritional Analysis
Calories: 204; Total Fat: 5.7g; Saturated Fat: 0.8g; Cholesterol: 0mg; Sodium: 42mg; Carbohydrate: 38g; Dietary Fiber: 6.8; Sugars: 13; Protein: 3.1gOther recipes you may enjoy:
Quinoa & Leek Stuffed Turkey Breast (video)
Quinoa & Leek Stuffing
Ginger-Pecan Cranberry Sauce (video)
Cauliflower Mash
No-Bake Apple Pie (video)
- Filed under Gluten-Free, Sides, Vegan, Vegetarian
- Tagged with Butternut Squash, Carrots, Parsnips, Rosemary, Sweet Potato
- Print this recipe
- 18 comments
Comments
Sondra :
As an incurable ice cream/choco-holic, I am skeptical of beating my cravings with a sweet potato. But, I'm going to give it a try. Can't hurt, right? Maybe I'll end up having sweet potatoes AND a bowl of ice cream. That's better than ice cream alone I figure. Here's hoping I can skip the ice cream now and then!
posted on November 11, 2007 6:13 PM
Dani :
Sondra - First let me say, that I can't help but laugh out loud with your comment...believe I can understand the skepticism. Like I said, it doesn't work every time, but there are times when it does do the job!! Besides, ice cream on top of a hot sweet potato with a sprinkle of cinnamon or nutmeg does sound pretty good;)!!
posted on November 11, 2007 10:30 PM
Sandy :
Hi Dani!
Summer is on it's way in Australia and we had some lovely warm weather on Saturday (with guests) so it changed our menu plans.
Although root veggies are generally considered winter foods, instead of the tacos I went with a chicken dish (that my husband created and cooked to perfection as always) and served it with that root veggie recipe you posted!
It was divine. I added some thyme along with the rosemary. Absolutely delicious.
I also made a salad of char grilled asparagus, zucchini (courgette) and Haloumi cheese and served them over rocket and baby spinach greens. Topped it with a light pesto and balsamic dressing I made up and it was superb!
I was however, practicing the knife skills I learned while watching your video, all the while!
posted on November 11, 2007 11:23 PM
Nicole :
Love the colorful photo, Dani! Perfect recipe for the season!
posted on November 12, 2007 12:55 AM
Jill :
Dani,
I have recently become obsessed with roasted root veggies, so I'm so happy to see your recipe. I add beets and rutabagas too.
And if you cook up a big batch, they taste amazing cold the next day. (The only problem, is there usually aren't any left over because they're so delicious!)
Also, did you know you can roast daikon radishes too?! Yum!
Jill
posted on November 12, 2007 3:01 PM
Dani :
Sandy - That sounds like a yummy meal!!
I love Haulomi cheese...I may have to try that;)!! So happy to hear you're practicing your knife skills, doesn't it save a ton of time??
Nicole - Thanks...this side really does hit the spot this time of year!
Jill - I hear ya, if they make it, they're delicious the next day. I love to eat them with an egg on top for breakfast...yum!
As for the daikon, I have never roasted one, but I would imagine you could do it just like any other veggie.
posted on November 12, 2007 4:16 PM
Bill W, NH :
Great recipe. We made this last night and it turned out perfectly. Neither myself nor my girlfriend had ever eaten parsnips, now we have a new vegetable to eat. And the squash, wow - was that ever good. Thanks Dani.
posted on November 13, 2007 8:09 AM
Dani :
Bill - I love to hear that people actually try the recipes:)!! I'm so glad you liked it!! And I hear on the butternut squash...too good!
posted on November 13, 2007 9:48 AM
jeanie :
The kids (23 yr olds) made this recipe this weekend for their pre-thanksgiving celebration with friends. They are young cooks with lots of zest for good food.
So many of my friends and I laugh about raising "foodies." Thanks for making a great site with yummy info!
posted on November 19, 2007 9:50 AM
Dani Spies :
Jeanie - Thank YOU!
posted on November 20, 2007 7:35 AM
Krista :
I have never seen a recipe with the peel still on the garlic - do you eat the peel or take it off when eating?
posted on March 8, 2008 10:21 AM
Dani :
Krista - Oh! It's so good! The garlic roasts and gets very sweet and creamy. You don't eat the skin...simply squish the clove and the sweet creamy garlic oozes right out!
posted on March 9, 2008 7:57 AM
Krista :
Is there a reason all the veggies are peeled? I usually try to leave the peel on for the nutrients. I'm making this later in the week and can't wait to try that garlic!
posted on March 16, 2008 3:54 PM
Dani :
Krista - No reason...leaving the skin on would be great!
posted on March 16, 2008 8:49 PM
Krista :
Oh - how right you are! This dish is so delicious! The roasted garlic - mmmmmmm. I had never had butternut squash, parsnips, or sweet potato before and I'm hooked. Especially on the sweet potato - why have I been missing out on this?!
Thanks Dani!
posted on March 23, 2008 6:51 PM
Dani :
Krista - What?! This was your first taste of sweet potato, butternut squash, AND parsnips?? You must have been in seventh heaven;).
posted on March 23, 2008 7:44 PM
Zuly :
Thanks Dani! this is a really cool dish! I love it! It is really hot in the summer here so I roasted them and parked them in the fridge and made myself a little salad the other day. They are sweet, cold and so satisfying!
But, I have a question though. I know they are really packed with nutrients but I can't have them too often because they have way too much beta-caroline. I got my skin too orange after too much tomatoes and carrots. Do you have any tips on this?
Thanks!
posted on June 25, 2008 3:17 AM
Dani :
Zuly - What a great idea... I never tried eating them cold... sound d'lishes!! As for the beta carotene turning your skin orange, i don't know a whole lot about it other than the fact that it's not suppose to be harmful. Maybe you can try to balance out with some more greens when you eat the yellows and oranges and see what happens!!
posted on June 25, 2008 11:23 AM