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Roasted Root Vegetables for Thanksgiving

November 6, 2017

Root vegetables serve great importance for our diets.  The top reasons to include root vegetables are:

1. High in Fiber

2. Contains great source of Vitamin A & C-Maintains skin and eyes

3. Helps with weight loss

4. Contains anticancer antioxidants 

5. Lowers cholesterol & strengthens heart health

Popular root vegetables: Sweet potatoes/yams, white potatoes, carrots, beets, turnips, and butternut squash


  • 1 head garlic, separated into cloves and peeled

  • 1-2 pounds root vegetables, peeled and cut in 1 inch pieces (potatoes, carrots, parsnips, turnips, rutabagas, beets, sweet potatoes)

  • 1 medium onion, peeled, in 1/4-inch wedges

  • 2 T. olive oil

  • 1-2 T. smoked paprika 

  • Dash of salt and pepper


  1. Heat oven to 400.

  2. Put vegetables (except garlic) in a bowl. Toss with oil and sprinkle with salt, pepper, and paprika 

  3. Spread veggies in a roasting pan. (Do not crowd the pieces; use 2 pans if necessary.) Roast, stirring every 15 minutes until tender and evenly browned, 45-50 minutes.

  4. Add garlic cloves during last 20 minutes. Taste and adjust seasonings.

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