Get Grounded with Root Veggies
It’s been awhile since my last confession. I went away for Labor Day and then went right back to school, beginning with Organic chemistry. Already I have learned how to draw a 1,2-propyl octane figure. Isn’t that fascinating?
Anyway, I’m feeling a little crazy right now. OK, a lot crazy. Matt is at his wits end with me, I think…I’ve just felt so blah and stretched thin these days.
Enter: Root Vegetables.
Did you know that root vegetables are incredibly healing? Root veggies are exactly that…the swollen roots of a plant. The function of the roots is to anchor, support, and nourish the plant. And it does the same for you, too. Seriously, this works.
In addition, they are a wonderful source of complex carbohydrates and fiber, giving you lasting energy. And their flavor hits that “sweet spot” for cravings nicely.
Last night I roasted up some butternut squash and carrots and sweet potato. LOTS of root veggies for me!
So the next time you are feeling a bit scattered, try adding some root vegetables to your diet.
Here’s a recipe for Rosemary and Garlic Roasted Root Veggies, courtesy of Meatless Monday:
Rosemary and Garlic Roasted Root Vegetables
Prep time: 10 minutes
Cooking time: 25-35 minutes
Yield: 4-6 servings
1 sweet potato
2 turnips or 1 large rutabaga
1 daikon radish (or substitute/add in your favorites, like winter squash)
2 tablespoons of olive oil
1 head garlic, broken up into cloves without the skin
salt and pepper
2 tablespoons fresh rosemary needles-chopped
1. Pre-heat oven to 375 degrees.
2. Wash and chop all vegetables into large bite-sized pieces.
3. Place in a large baking dish with sides.
4. Drizzle with olive oil; mix well to coat each vegetable lightly with oil.
5. Sprinkle with salt, pepper and herbs.
6. Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.