Roasted Root Vegetables

Roasted Root Vegetables

These caramelized roasted root vegetables with sweet potatoes, carrots and parsnips are such easy and healthy side dish. Great for the holidays or everyday meals.

I have Thanksgiving on my mind lately and I’m currently planning what dish(es) to make for our Thanksgiving meal with Isaac’s fam this year.

This healthy sweet potato casserole is my usual go-to, but I’ve already made it twice this month for Friendsgivings so I’m leaning toward something different. Maybe my shredded kale and brussels sprouts salad (a total crowd pleaser) or perhaps a big batch of roasted root vegetables. I should probably just make both… that seems like the best idea.

And no matter what I know I’m making these creamy pumpkin pie bars for dessert. That’s already been decided.

As I mentioned when sharing this root vegetable tagine a couple weeks ago, root vegetables are a great source of complex carbs. They’re packed full of antioxidants, fiber, essential vitamins and minerals. And according to ayurveda, root vegetables have a grounding energetic property so when we eat them we feel balanced, rooted and less spacey. If you feel like you could use a little grounding during the holiday season (don’t we all), load your plate up with root vegetables like onions, sweet potatoes, beets, parsnips, carrots, daikon, turnips, rutabaga, radish and yuca.

Roasted root vegetables can also cure a craving for sweets. The roasting process caramelizes the natural sugar of the root vegetables so after roasting they taste amazingly sweet and delicious.

I love making big…

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