As I mentioned when sharing this root vegetable tagine a couple weeks ago, root vegetables are a great source of complex carbs. They’re packed full of antioxidants, fiber, essential vitamins and minerals. And according to ayurveda, root vegetables have a grounding energetic property so when we eat them we feel balanced, rooted and less spacey. If you feel like you could use a little grounding during the holiday season (don’t we all), load your plate up with root vegetables like onions, sweet potatoes, beets, parsnips, carrots, daikon, turnips, rutabaga, radish and yuca.
Roasted root vegetables can also cure a craving for sweets. The roasting process caramelizes the natural sugar of the root vegetables so after roasting they taste amazingly sweet and delicious.
I love making big batches of roasting root vegetables for special occasions or as part of my weekly meal prep. This particular recipe is seasoned very simply with a little oil to coat the veggies, sea salt, pepper and fresh oregano. For the veggies, I’m all about using sweet potatoes, carrots, parsnips and red onion to create a beautiful array of colors, but feel free to experiment with your favorite root vegetables.
If you make these roasted root vegetables be sure to leave a comment and star rating below. Your feedback means the world to me and is so helpful for other EBF readers who are thinking about making the recipe!
These caramelized roasted root vegetables with sweet potatoes, carrots and parsnips are such easy and healthy side dish. Great for the holidays or everyday meals.
2 Tablespoons avocado or melted coconut oil
2 Tablespoons fresh oregano, chopped
2 medium sweet potatoes, chopped into chunks
1 pound carrots or parsnips, peeled, cut into 3/4 inch thick rounds (about 4 cups)
1 medium red onion, peeled, and cut into 1/2 inch thick wedges
1 teaspoon sea salt
1/2 teaspoon ground pepper
Preheat oven to 425ºF.
Stir the oil and oregano in a large bowl. Add sweet potatoes, carrots (or parsnips) and onion. Toss to coat veggies. Sprinkle vegetables generously with sea salt and pepper and spread on a baking sheet. Make sure the veggies are in one layer so they roast instead of steam. Roast veggies until tender, about 50 minutes. Remove from the oven half-way through cooking to toss veggies.
This dish can be made up to 4 hours ahead. Let it stand at room temperature. If desired, rewarm in 350ºF oven for about 15 minutes, or serve at room temperature.