Roasted roots are a staple for my family in the fall and winter. You can easily vary this recipe to use other roots, winter squash or different herbs. I often double the batch, eating the leftovers as is or as the base for a luscious root stew.Roasted Roots with Sage, Rosemary & Basalmic – – carrots, potatoes, butternut squash (peeled and seeded), yellow onions, beets, parsnips, rosemary, sage, balsamic vinegar, olive oil (extra virgin), salt and pepper, Prep the vegetables: Scrub the carrots, potatoes, parsnips and dice into 1 1/2 inch pieces.
Peel all onions and beetes and dice into 1 1/2 inch pieces.
Peel and seed the butternut squash.
Place vegetables on a baking sheet large enough so they can all lay flat.
Stem and chop herbs and spread over vegetables.
; Roast the vegetables: Drizzle vegetables with olive oil and balsamic.
Spread oil and vinegar evenly so that vegetables are well coated.
Even vegetables out on baking sheet, making sure they don’t overlap.
Roast in preheated 425˚ oven. Turn vegetables every 15 minutes adding more oil and vinegar if they are too dry. Roast for about 45 minutes or until vegetables are tender and slightly crisp on the edges. ; – Healing 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.
Primary season: Fall/Winter
Contributed by April Crowell