Nourish Recipe: Roasted Root Vegetables
ROASTED ROOT VEGETABLES
Root vegetables are very grounding and nourishing, especially when grown in organic-rich soils. We love to roast veggies that are in season and local - any root veggies will do! Parsnips, beets, carrots, onions, radishes, rutabaga, sweet potatoes, and mushrooms are all great options.
You can serve these veggies over greens, as a side dish, or as part of an antipasta plate with meats and cheeses.
Serves: 4 | Prep time: 10 mins | Cook time: 35 mins
Ingredients:
4 cups chopped root vegetables in 1 inch pieces (carrots, onions, parsnips, rutabagas, yams, beets are all great options!)
2 Tbsp olive oil
1 tsp Grade B maple syrup
1 tsp balsamic
1/4 tsp dried oregano
Sea salt
How to:
Preheat oven to 375 degrees.
Place chopped veggies in a small baking dish or cast iron pan. Drizzle the olive oil, maple, balsamic, and sprinkle oregano and salt.
Bake uncovered for about 35 minutes, until cooked through.
Stir once during the cooking time. Serve hot or room temp.
Enjoy!
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Masters in Holistic Nutrition. Restaurant Owner and Chef Creative. Master Reiki Practitioner. Yoga and Meditation devotee. All for 20+ years.
I love inspiring individuals and families how to create delicious foods to nourish your SHINE. You can find me on my mountain bike, snowboard, cruising in our family van, foraging mushrooms deep in a wooded forest or at one of our programs locally or globally. Living in Boulder, Colorado with my two beautiful daughters and Czech husband who I am sure you will see along the way!
