Yummy Roasted Root Veggies
This is one of my favorite meals for a busy night. It's simple, delicious and very grounding. Great for times when you're stressed!
Root vegetables are naturally very grounding and relaxing to our body, making them an excellent choice meal for stressful, busy days. Sweet vegetables are also naturally calming and grounding so choosing veggies like sweet potatoes, parsnips or beets (both sweet and root veggies!) can create a very satisfying meal. To top it off, sweet root vegetables can help get rid of low energy and sugar cravings!
Here's one of my favorite and insanely easy ways to make root veggies:
Roasted Root Vegetables
Prep Time: 10 minutes
Cooking Time: 30- 50 minutes (depends on size of chucks and type of root veg- but you can be multitasking here!)
Yields: 4 servings
3-4 tbsp. coconut oil or olive oil
2 tbsp. fresh oregano (chopped) or other herbs and spices, fresh or not
4 medium sweet potatoes, peeled, halved lengthwise, then cut crosswise into 1 1/4 to 1 1/2 inch pieces
1 pound carrots, peeled, cut into 3/4 inch thick rounds (about 4 cups)
1 pound parsnips, peeled, cut into 3/4 inch thick rounds (about 4 cups)
2 medium red onions (about 1 pound), peeled, and cut into 1/2 inch thick wedges
Sea salt and ground pepper to taste
(*Note- you can use any root vegetables you desire, sweet potatoes and carrots are just my suggestions!)
Directions:
- Preheat oven to 425ºF.
- Stir the oil and oregano in a large bowl.
- Add yams, carrots, parsnips, and onions and toss to coat. Sprinkle vegetables generously with sea salt and pepper and then spread them on baking sheets. Roast veggies until tender and brown in spots, turning occasionally, for about 50 minutes.
- This dish can be made up to 4 hours ahead. Let it stand at room temperature. If desired, re-warm in 350ºF oven for about 15 minutes, or serve at room temperature.
- Also great stored in the fridge as leftovers. Also great as cold topping for salad or rice the following day. YUM! EnJOY!