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
Heat oven to 400.
Put vegetables (except garlic) in a bowl. Toss with oil and sprinkle with salt, pepper, and paprika
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.
Add garlic cloves during last 20 minutes. Taste and adjust seasonings.