This is an archived post taken from the September 2012 edition of KrantzWellness News.
The roots of any plant are its anchor and foundation. Root vegetables lend these properties to us when we eat them, making us feel physically and mentally grounded and rooted. Root vegetables provide minerals (including potassium and phosphorus) iron, vitamin C, fiber, and an abundance of phytonutrients. Root vegetables are a rich source of complex carbohydrates, and instead of upsetting blood sugar levels like refined sweet foods, they actually regulate them. Long roots, like burdock, carrots, parsnips and daikon radish, are excellent blood purifiers and can help improve circulation. Round roots, like turnips, radishes, beets and rutabagas, provide nourishment to the stomach, spleen, and pancreas and can help regulate blood sugar and alleviate cravings.
Roasted Root Vegetables Recipe
Prep Time: 10 minutes
Cooking time: 30 minutes
- 1 large sweet potato
- 2 parsnips
- 2 carrots
- 2 turnips or rutabaga
- 1 daikon radish
- olive oil
- 2-3 cloves of garlic
- herbs: rosemary, thyme or sage (for a kick add cayenne, turmeric or curry)
NOTE: Any combination of root vegetables that you have on hand will work.
- Preheat oven to 375 degrees.
- Wash and chop all vegetables into large bite-sized pieces.
- Place in a large baking dish and add chopped garlic.
- Drizzle with olive oil; mix well to coat each vegetable lightly with oil.
- Sprinkle with salt, pepper and herbs.
- Bake uncovered for 30 minutes or until vegetables are tender and golden brown, flipping every 10 minutes or so.