Roasted roots are a staple for my family in the fall and winter. You can easily vary this recipe to use other roots like turnips or rutabaga, winter squash or different herbs. I often double the batch, eating the leftovers as is for the next meal or as the base for a luscious winter root stew.
Preheat oven to 425˚.
Peel all vegetables and dice into 1 1/2 inch pieces.
Place vegetables on a baking sheet large enough so they can all lay flat.
Stem and chop herbs and spread over vegetables.
Drizzle vegetables with olive oil and balsamic. Spread oil and vinegar evenly so that vegetables are well coated. Even vegetables back out on sheet.
Roast vegetables in oven turning vegetables every 15-20 minutes. Add more oil or if they are too dry. Roast for about 45-60minutes or until vegetables are tender and slightly crisp on the edges.
Energetics: Roots are grounding, warming and nourish the earth element. They drain dampness and strengthen the Stomach and Spleen and build blood. The vinegar lightly astringes. Rosemary and sage drain dampness and stimulate digestion.
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