Colorful Roasted Root Vegetables
- 1 large sweet potato, peeled & chopped into 1-inch chunks
- 1 large rutabaga, peeled & chopped into 1-inch chunks
- 1 large onion, diced into 1-inch pieces
- 2-3 large parsnips/carrots, chopped into 1-inch chunks
- 2-3 Tablespoons olive oil/avocado oil
- 2 teaspoons smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon pink Himalayan/sea salt, or to taste
- ⅛ teaspoon cayenne pepper, or to taste
- Preheat oven to 425F.
- Add the chopped root vegetables to a large mixing bowl, drizzle with olive oil, seasonings, and salt. Toss to coat evenly. Spread the vegetables in a large cast iron skillet/baking sheet/or casserole dish.
- Roast in preheated oven for about 40 minutes (or until vegetables are cooked to desired doneness), flipping halfway through.
Optional: squeeze fresh lemon juice over right before serving.
- !**For crispier vegetables, broil them for about 1 minute after roasting, being careful not to burn.
Serves about 6. Per serving (based on using Avocado Oil):
Total Fat: 9 g
Total Carbohydrate: 24 g
Dietary Fiber: 6 g
Avocado oil supports heart and eye health and neutralizes free radicals that can contribute to heart disease and diabetes.
Carrots were originally medicine, not food. They’ve been used in potions and remedies for the stomach, bladder, jaundice, the easing of menstruation, and cancer.
Cayenne pepper is a good source of beta carotene and antioxidants that support the immune system. The key compound in cayenne called capsaicin is also cardioprotective, anti-inflammatory, helps prevent kidney stones and speed up metabolism and has beneficial effects on the GI system.
There are over 300 varieties of garlic grown around the world. It is considered both a vegetable and an herb and is clinically proven to support the immune system.
Pure olive oil is high in nutrients including vitamins D, E, K, and A as well as omega-3 fatty acids. For the highest quality, look for organic extra virgin olive oil in dark glass bottles or tins that have an expiry date.
Parsnips are a root vegetable closely related to carrots and parsley. They are high in fiber, potassium, and vitamins C, K, B6, and B9 (folate).
Red onions are a rich source of quercetin and anthocyanin, powerful antioxidants that protect the heart and lower inflammation and cancer risk.
Rutabagas are a large round root vegetable with tough reddish-purple skin and yellow flesh. They’re low in calories, high in fiber, and rich in antioxidants such as carotenoids and vitamins C and E.
Smoked paprika also goes by the name Spanish paprika, sweet paprika, smoked pimenton, or just pimenton. It’s made from peppers that are smoked before crushing and has a rich, smoky flavor.
Sweet potatoes are a versatile root vegetable brimming with health benefits. They’re high in antioxidants and fiber, are excellent for eye health, and promote a healthy brain and gut.