Recipe: Roasted Root Vegetables
If you’re looking to fight inflammation, one of the best things you can do is increase your intake of fresh fruits and vegetables. And this recipe for roasted root vegetables will really make you want to eat your veggies! A bit of maple syrup or agave nectar add a touch of sweetness, too.
- 1 large sweet potato, peeled, cut in half lengthwise, and sliced
- 2 medium beets (red or golden), peeled and cut into bite-size chunks (see Note)
- 3 to 4 medium carrots, peeled and cut into 1/2-inch-thick slices, or about 1 cup baby carrots
- 2 to 3 medium parsnips, peeled and cut into 1/2-inch-thick slices
- 1 large or 2 medium turnips, peeled and cut into large chunks
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons maple syrup, blackstrap molasses, or agave nectar
- Pinch each of ground cinnamon and nutmeg
- Fresh rosemary leaves to taste (optional)
- Salt and freshly ground pepper to taste
- Preheat the oven to 425°F.
- Combine all the vegetables in a large mixing bowl.
- Drizzle in the oil and maple syrup, then sprinkle in the cinnamon and nutmeg. Stir together.
- Transfer the mixture to a lightly oiled large roasting pan (lined with parchment if you like). Bake for about 30 minutes, stirring every 10 minutes or so. The vegetables should be tender on the inside and touched with golden brown on the outside.
- Toward the end of the cooking time, sprinkle on some fresh rosemary leaves, if desired. Season with salt and pepper; then transfer to a covered serving container. Serve immediately or keep warm until mealtime.
Note: Peeling raw beets is challenging. Partially cooking them, either in a saucepan with just enough water to cover or in the microwave (about 2 minutes per raw beet), really helps. Cook just until you can poke through about a quarter inch into the beet with a knife. Let the beets cool to room temperature (if you need to expedite this, plunge them into a bowl of ice water). To minimize the mess when cutting, peel the beets over the trash or compost container, then slice or chop them on a cutting board covered with wax paper.