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 delicious really be SO good for me?"
And the answer is Yes!
Root veggies are a rich source of nutritious complex carbohydrates 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?
This is one side that I love to make on. It’s another one of those, “SO GOOD, SO EASY” dishes AND it works really well with all main dish flavors!!
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 separate baking sheets.
4 carrots, chopped into bite size pieces
2 medium sized beets, chopped into bit size pieces
2 yellow onions, peeled cut into crescents, about 12 per onion
2 sweet potato, chopped into bite size pieces
4 small parsnips, chopped into bite size pieces
1 small butternut squash, peeled and chopped into bite size pieces
10 cloves of garlic in their peel
3 tsp Herbamare
(Optional 1 tbsp chopped rosemary)
1 ½ tbsp extra virgin olive oil