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 d’lishess really be SO good for me?”
And the answer is Yes! Yes. Yes. Yes. And yes!
Root veggies are a rich source of nutritious complex carbs 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?
Here’s a little trick I learned. Sometimes when I find myself with a terrible sweet tooth, instead of diving into the chocolate stash, I’ll try to eat something that has natural sugars like dates, bananas, sweet potatoes or even my roasted roots. I figure if I’m gonna go for the sweet stuff, why not go for something that’s gonna work with me!
Now don’t get me wrong, Lord knows I like me some chocolate or some ice cream every now and then and in those moments there is no carrot crunchy enough OR sweet potato sweet enough that’s gonna change that, but there are a lot of times when I find that some dates or butternut squash really do the job! So I just thought I’d a share… you know… a little “food for thought”.
On a different note, this is one side that I love to make on Thanksgiving. It’s another one of those, “SO GOOD, SO EASY” dishes AND it works really well with all of the other Turkey Day flavors!!
It’s also quick and easy enough to enjoy on any fall or winter day when you’re just in the mood for the kind of food that warms you from the inside out.
Roasted Root Veggies
Yield: Serves 4
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 seperate baking sheets.
- 2 carrots, peeled and chopped into bite size pieces
- 1 sweet potato, peeled and chopped into bite size pieces
- 4 small parsnips, peeled and chopped into bite size pieces
- 1 small butternut squash, peeled and chopped into bite size pieces
- 10 cloves of garlic in their peel
- 1 tbsp chopped rosemary
- 1 ½ tbsp extra virgin olive oil
- Salt and pepper to taste
Pre heat oven to 400.
Put all your veggies in a large bowl and toss with olive oil, rosemary, salt, and pepper. Dump everything onto a baking sheet in a single layer and pop into the oven for 25-35 minutes. Enjoy!
Calories: 204; Total Fat: 5.7g; Saturated Fat: 0.8g; Cholesterol: 0mg; Sodium: 42mg; Carbohydrate: 38g; Dietary Fiber: 6.8; Sugars: 13; Protein: 3.1g